Cook the orzo pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.

In a small skillet, toast the pine nuts over medium heat until lightly golden and fragrant, about 3-4 minutes. Keep an eye on them to prevent burning. Remove from heat and let cool.

Add the chopped spinach, crumbled feta cheese, and toasted pine nuts to the bowl with the cooked orzo.

In a small bowl, whisk together the extra virgin olive oil and champagne vinegar until well combined. Season with salt and freshly ground black pepper to taste.

Pour the olive oil and vinegar dressing over the orzo salad ingredients in the bowl. Toss gently to coat everything evenly.

Taste and adjust seasoning if necessary. You can add more olive oil, vinegar, salt, or pepper according to your preference.

Chill the orzo salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Serve the chilled orzo salad as a side dish or light main course. Enjoy!