Bring a pan with water to a boil and cook the orzo following the instructions on the package. When done: drain with cold water and set aside.
Chop the sweet pointed pepper, onion, and cucumber and cut the olives in half. Also, chop the parsley and crumble the Willicroft Greek White.
Mix together in a bowl the baby spinach, orzo, sweet pointed pepper, black and green olives, onion, parsley, cucumber, olive oil, and a dash of salt and pepper to taste.
Serve on a plate with some extra Willicroft Greek White.