Boil a large pot of salted water and cook orzo for about 10 minutes until al dente. Drain and rinse under cold water.

Roughly tear spinach, dice red bell pepper and cucumber, thinly slice red onion, and chop Castelvetrano and Kalamata olives.

In a mixing bowl, combine the cooled orzo, spinach, chopped vegetables, and olives. Crumble half of the feta on top.

Whisk together canola oil, olive oil, lemon juice, oregano, salt, and black pepper until emulsified.

Pour the dressing over the orzo mixture and gently fold to coat. Adjust seasoning to taste.

Top with remaining feta cheese, cover, and refrigerate for at least 1 hour before serving.