Bring a large pot of lightly salted water to a boil and cook the orzo according to package directions for al dente consistency. Drain and rinse with cold water; set aside.

In a large bowl, combine the fresh spinach, feta cheese, pine nuts, and basil. Stir in the cooked orzo pasta.

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and white pepper. Drizzle over the salad and toss gently to coat.

Adjust seasoning to taste and serve at room temperature or in the refrigerator to chill for later.