In a medium jar or bowl, combine the vinaigrette ingredients: 1/4 cup of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 minced garlic clove, 1 teaspoon of Dijon mustard, a pinch of salt and pepper. Whisk vigorously for about 30 seconds or seal and shake until emulsified. Set aside.

Bring a large pot of salted water to a rolling boil. Add 1 cup of orzo and cook according to package instructions, typically 7-9 minutes until al dente. Drain and rinse under cold water to stop cooking.

Soak 1/2 cup of chopped sun-dried tomatoes in hot water for about 5 minutes. Drain and set aside to cool.

In a large mixing bowl, combine 2 cups of spinach, cooled orzo, rehydrated sun-dried tomatoes, and 1/2 cup of crumbled feta. Drizzle vinaigrette over the mix and toss gently until well combined.

Let the salad sit for at least 15 minutes at room temperature to allow flavors to meld before serving. Optionally, add a splash of olive oil or balsamic vinegar just before serving.