In a medium-sized pot, boil lightly salted water for the orzo.
Cook according to package instructions for al dente pasta, which is about 9 minutes.
Halfway through cooking the orzo, sauté the garlic in a large skillet over medium heat. Cook just until the garlic is softened and very aromatic, but not browned.
Then add the radicchio, sun-dried tomatoes, and Kalamata olives. Cook just until the radicchio is wilted.
Strain the orzo, and add it to the skilled along with the spinach.
Stir to evenly distribute all the ingredients, adding salt and pepper to taste.
When the spinach is just wilted, turn off the heat and remove the pan from the burner.
Add the lemon juice and stir, then the Parmesan cheese and stir, and finally the salami (optional) and stir.