Cook the orzo pasta according to package instructions. Drain and let cool.

In a large bowl, combine the cooked orzo, sliced strawberries, mixed greens, red onion, feta cheese, and nuts.

In a separate small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.

Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for up to an hour before serving.