Bring a large pot of salted water to a boil and add the orzo, cooking according to package directions until al dente (usually 8-10 minutes). Drain in a colander and spread the orzo in a large mixing bowl to cool to room temperature. This cooling step is important because it stops the cooking process and prevents the pasta from becoming mushy when the cold dressing is added.

In a jar or small bowl, whisk together the olive oil, balsamic vinegar, mustard, honey, pressed garlic, salt, garlic powder, pepper, dried oregano, and fresh lemon juice. Shake or whisk vigorously until the dressing is emulsified and well combined. I like to let the dressing sit for a minute after mixing so the flavors can meld together before adding it to the salad.

While the orzo cools, halve your tomatoes lengthwise to release their natural juices (this adds incredible flavor to the salad). Cut or cube the mozzarella into roughly 1/2-inch pieces if using larger pieces, or leave pearl mozzarella as-is. Roughly chop most of your fresh basil, reserving a few whole leaves for garnish. I find that halving tomatoes lengthwise rather than chopping them crosswise makes them release more of their flavorful juices into the salad.

Add the prepared mozzarella, halved tomatoes (including any released juices), and chopped basil to the cooled orzo. Pour the dressing from Step 2 over the mixture and toss gently but thoroughly to coat all the ingredients evenly. The combination of warm pasta with cold dressing and fresh components creates the perfect balance of temperatures and flavors.

Transfer the salad to a serving platter or individual bowls and garnish with the reserved fresh basil leaves. Serve at room temperature or chilled, depending on your preference. This salad actually tastes even better if you let it sit for 15-30 minutes after assembling, which allows the flavors to meld and the pasta to absorb some of the dressing.