Follow these steps for a perfect Creamy Lemon Orzo Salad every time:

1. Cook the Orzo: Bring a large pot of generously salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente (typically 8-10 minutes). Be careful not to overcook, as mushy pasta won’t hold up well in the salad.
2. Prepare Optional Spinach (If Using): If adding spinach, place the roughly chopped spinach in the bottom of a large colander just before the orzo is done cooking.
3. Drain the Orzo: Once al dente, drain the orzo through the colander (over the spinach, if using). The heat from the pasta will gently wilt the spinach. Rinse the orzo briefly under cold running water to stop the cooking process and cool it down slightly. This also helps prevent sticking. Drain very thoroughly, shaking the colander well to remove excess water.
4. Transfer and Toss: Transfer the drained orzo (and wilted spinach, if used) to a large mixing bowl. Drizzle with a tablespoon of olive oil and toss gently to coat. This prevents the orzo from clumping together as it cools further. Let it cool for about 10-15 minutes, tossing occasionally.
5. Prepare the Creamy Lemon Dressing: While the orzo cools, prepare the dressing. In a medium bowl, whisk together the 1/4 cup olive oil, the zest of both lemons, and the juice of 1 to 1.5 lemons (start with 1, add more later if needed for tanginess). Add the Greek yogurt, minced garlic, chopped fresh dill, chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and well combined. Taste and adjust seasoning – you might want more lemon juice, salt, or pepper.
6. Combine Salad Ingredients: To the bowl with the cooled orzo, add the diced cucumber, diced red bell pepper, and finely minced red onion. If using, add the halved Kalamata olives and rinsed capers.
7. Dress the Salad: Pour the creamy lemon dressing over the orzo and vegetable mixture. Gently fold everything together using a large spoon or spatula until the orzo and vegetables are evenly coated with the dressing.
8. Fold in Feta: Gently fold in the crumbled feta cheese. Be careful not to overmix at this stage, or the feta might break down too much.
9. Chill (Recommended): For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes (or up to 4 hours) before serving. This allows the flavors to meld together beautifully.
10. Serve: Before serving, give the salad a gentle stir. Taste one last time and adjust seasonings if necessary (it might need a touch more salt or lemon juice after chilling). Garnish with extra fresh dill, parsley, or a sprinkle of feta cheese if desired.