In a small bowl whisk together 2 Tablespoons lemon juice, 1 Tablespoon olive oil, ½ teaspoon salt, and ⅛ teaspoon pepper. Set aside for later.

Bring a medium pot of water to boil.

Once boiling, salt the water then add 1 cup orzo pasta and cook according to the package directions for al dente (about 9 minutes).

While the pasta cooks, heat a skillet with 1 tablespoon of olive oil.

Once hot, add sliced grape tomatoes to the skillet and cook with 1 teaspoon of salt until juices flow and the tomatoes are soft, about 5 minutes.

Add the chopped spinach to the skillet and cook for about 1 minute or until the spinach is wilted. Remove from heat and set aside.

Once the pasta is cooked, drain and run under cold water.

Transfer the orzo pasta to a large bowl and add the spinach and cooked grape tomatoes.

Stir the dressing again before pouring over the pasta and tossing to coat. Taste and season with additional salt and pepper as needed.

Refrigerate the pasta salad about 1 hour to allow the flavors to set.