Step 1

Cook orzo in salted water according to the box directions. Drain and rinse under cold water.

Step 2

Meanwhile, make the vinaigrette by whisking together the olive oil, lemon juice, vinegar, basil, and lemon zest. Season with salt and pepper, to taste.

Step 3

In a large salad bowl, combine the cooked orzo with artichokes, spinach, tomatoes, green onions, and feta. Pour the vinaigrette over salad and toss to combine. Cover and chill for 30 minutes before serving.