Fill a large pot with water and add a generous pinch of kosher salt. Bring it to a rolling boil, then add 1 cup of orzo. Cook according to package instructions, typically around 8-10 minutes, until al dente. Once ready, drain the orzo in a colander and rinse with cold water.

While the orzo is cooling, combine 1/4 cup of olive oil, 2 tablespoons of fresh lemon juice, and 1 tablespoon of red wine vinegar. Season with kosher salt and freshly ground black pepper to taste. Whisk until well-blended.

In a large mixing bowl, add the cooled orzo along with 2 cups of chopped Lacinato kale, 1 sliced red bell pepper, and 1 thinly sliced shallot. Add 3/4 cup of grated Parmesan and 1 cup of crumbled feta. Gently blend all ingredients.

Pour the prepared dressing over the salad mixture. Gently toss to ensure even coating of the dressing.

Taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed.

Let the salad sit in the refrigerator for at least 30 minutes before serving to allow flavors to meld.