Add 2 tablespoons kosher salt to the pasta water and add the orzo. Cook until
al dente, about 9 minutes. Drain the pasta in a colander and rinse under cold running
water, then drain again, shaking the colander gently.
Transfer the orzo to the platter with the sausage and drizzle with the ⅓ cup oil;
mix well to stop the pasta from sticking. Let stand for at least 10 and up to
Add the feta, about two thirds of the lemon zest, and about two thirds of the
mint to the pasta; season quite generously with black pepper. Fold together gently,
then drizzle with a little more olive oil, if desired, and scatter with the remaining
lemon zest and mint. Place on a buffet or serve.