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Cook the Pasta: Bring a large pot of salted water to a boil. Add 2 cups uncooked orzo pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking. Transfer to a large mixing bowl.
Make the Vinaigrette: In a small bowl or jar, whisk together ½ cup extra virgin olive oil, ¼ cup water, ¼ cup white wine vinegar, 2 tablespoons fresh lemon juice, 1 ounce block feta, 2 cloves garlic, 2 teaspoons dried oregano, 2 teaspoons dried basil, 1 teaspoon kosher salt, and 1 teaspoon granulated sugar until well combined. Adjust seasoning to taste and set aside.
Combine the Salad: Add 8 ounces Calabrese salami, 8 ounces block feta, 1 cup Kalamata olives, 2 cups cherry tomatoes, and 2 cups packed baby spinach to the orzo. Pour about ¾ of the vinaigrette over the mixture.
Toss and Chill: Toss the salad until evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, or up to 24 hours for even better flavor.
Finish and Serve: Before serving, toss the salad again and add more vinaigrette if desired. Serve chilled.