Orzo Salad

I am basing this on the online recipe I found on the Epicurious site, but my real inspiration is from Shanahan's Bakery and Deli. Their orzo salad is delicious!

1. • 12 ounces orzo (rice-shaped pasta)
   • 2 tablespoons plus 1/2 cup olive oil
   • 1 1/2 cups crumbled feta cheese (about 6 ounces)
   • 1 cup chopped red bell pepper
   • 1 cup chopped yellow bell pepper
   • 3/4 cup pitted Kalamata olives
   • 1 bag chopped baby spinach
   • 1/2 cup finely chopped red onions, chopped
   • 2 tablespoons drained capers
• 3 tablespoons fresh lemon juice ( I usually just keep adding more)
• 1 tablespoon white wine vinegar
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon dry mustard
3. Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives,  onions and capers.
4. Combine lemon juice, vinegar, garlic, oregano, mustard in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
5. Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. 
6. Optional: What else could make this savory salad better? Add whatever pleases your palate.  Chick peas, green and black olives, vegeta seasoning might all be tasty.
7.