Cook the orzo in boiling salted water according to package instructions until al dente. Drain and rinse under cold water.

In a large bowl, combine the halved cherry tomatoes, chopped basil, and mozzarella balls.

In a small bowl, whisk together the olive oil and balsamic vinegar. Pour over the salad mixture.

Add the cooked orzo to the bowl and season with salt and pepper. Gently toss everything together until well combined.

Serve immediately or let it chill in the refrigerator for about 30 minutes for flavor enhancement.