Bring a large pot of salted water to a boil and cook the orzo on medium heat following the package instructions on the box.

Once cooked, drain it and rinse it under cold water. This is to stop the cooking from continuing afterwards.

Once it's cold enough, place it in a bowl, drizzle with some olive oil and mix it in well, then place it in the fridge until you are ready to use it. 

In a large bowl, measure your orzo and cover it with the fresh pesto, then combine well using a spoon.

You can now add the rest of the ingredients: the sun-dried tomatoes, chopped in bite-sized pieces, the spinach, the shallot and the feta, crumbled. 

Mix it all well, add salt if you think it needs and a dust of black pepper and serve.