Directions

1.   In a large saucepan, bring 3 quarts lightly salted water to boiling. Add orzo and boil about 10 minutes or until it has a firm, chewy texture, stirring occasionally to prevent it from sticking together. Drain and set aside to cool, tossing occasionally so that the orzo doesn’t clump together.

2.  While the orzo is cooking and cooling, prepare the dressing by combining the olive oil, balsamic vinegar, minced garlic, salt, and pepper. Whisk vigorously in a bowl or shake in a tightly-sealed jar.

3.  Once the orzo is cool, transfer to a large bowl. Carefully mix in fresh mozzarella, tomato halves, basil chiffonade, and about 2⁄3 of the prepared vinaigrette, or as much as you prefer. Adjust salt and pepper, to taste. Serve immediately or refrigerate and serve chilled, stirring in additional dressing just before serving (since the dressing will soak into the pasta while in the fridge).