Bring a pot of salted water to a boil.

Add the orzo pasta and cook according to package instructions until al dente (about 8-10 minutes).

Drain the orzo and rinse under cold water to cool; set aside.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and honey or maple syrup.

Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and smooth.

Season the vinaigrette with salt and pepper to taste.

In a large mixing bowl, combine the cooked orzo, halved cherry tomatoes, mozzarella balls, and torn basil leaves.

Pour the balsamic vinaigrette over the salad.

Toss the salad gently to coat all the ingredients evenly.

Serve the salad immediately or refrigerate until ready to serve.

If storing, add the basil just before serving to keep it fresh.

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

If the salad has been sitting, add a little extra vinaigrette before serving.