Bring a large pot of salted water to a boil and cook the orzo according to package directions.
When there is 1 minute left on the orzo, add the whole ear of corn (to blanch) and the julienned carrot to the pot, then finish cooking together.
Drain the orzo, corn, and carrot in a colander, rinse under cold water to stop cooking, and set aside to cool.
While the pasta cooks, wash and prepare remaining ingredients: cut the corn kernels off the ear, chop the red onion, halve or quarter grape tomatoes as desired, chop the roasted red pepper, chop the sugar snap peas, chop the parsley, chiffonade the basil, and chop the spinach if needed.
Combine the cooled orzo, corn kernels, carrot, red onion, grape tomatoes, roasted red pepper, sugar snap peas, parsley, basil, feta, black olives, and baby spinach in a large bowl.
Toss the salad with the light Olive Garden dressing and season with salt and pepper to taste.
Divide into six even portions (about 1 1/4 cups each) and serve or chill until ready to eat.
