Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.

Once cooked, drain the orzo in a colander and rinse under cold water to stop the cooking process.

In a blender or food processor, combine the basil leaves, pine nuts, Parmesan cheese, garlic, salt, and black pepper.

With the motor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.

In a large mixing bowl, combine the cooked orzo, sun-dried tomatoes, cherry tomatoes, spinach, and feta cheese.

Pour the pesto dressing over the salad and toss gently to combine all ingredients evenly.

Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.