Bring a pot of salted water to a boil and add in the dried orzo pasta. Cook for 7-10 minutes until al dente. Then, strain and set aside.
While the pasta is cooking, make the greek dressing. Add the olive oil, red wine vinegar, dijon mustard, Italian seasoning, garlic powder, salt, & pepper to a small jar or bowl. Whisk everything together until combined and set aside.
Once the dressing is prepped, chop the veggies into bite-sized pieces and finely chop the herbs.
Add the cooked orzo, spinach, chickpeas, cherry tomatoes, red pepper, olives, dill, and parsley to a large bowl. Then, pour on the greek dressing. Mix everything together until all the ingredients are coated in dressing.
If desired, you can chill the orzo salad in the fridge for a few hours before serving, Then, garnish with additional fresh herbs or a lemon slice and serve!