Cook orzo in salted, boiling water just until tender, about 7 minutes.
Tear kale directly into colander in sink and when orzo is done, pour over kale. Toss under cool running water, then shake out excess water. Transfer to large bowl.
Add onions, olives and their juice, dressing and Feta, and toss to combine. Season to taste.
• If you buy packaged, torn kale, use 4 cups packed.
• Leftovers? Mix 1 cup orzo salad with some shredded rotisserie chicken and 1 tablespoon heavy cream and pop in the microwave to heat through, about 1 minute. Garnish with toasted pine nuts