1. Bring a pot of salted water to a boil.
2. If desired, toast the orzo in a dry pan for 2-3 minutes until golden brown.
3. Cook the orzo in boiling water for 8-10 minutes until tender.
4. Drain the orzo and rinse with cold water to stop cooking.
5. In a large bowl, combine the cooked orzo with dried cranberries.
6. Add fresh baby spinach and toss gently.
7. Crumble feta cheese over the mixture.
8. Sprinkle toasted nuts like almonds or pine nuts for crunch.
9. If using, add chopped cucumbers, red onions, or tomatoes.
10. Chop fresh basil or parsley and mix into the salad.
11. Prepare a lemon vinaigrette or balsamic dressing.
12. Drizzle the dressing over the salad and toss until evenly coated.
13. Let the salad sit for 10 minutes to allow flavors to blend.
14. Serve immediately or refrigerate for up to 2-3 days.
15. Enjoy as a side dish or light main course.