Cook orzo according to package and set aside to cool.

Heat a saute pan over medium heat and add olive oil. Once hot, add tomatoes and garlic and cook until tomatoes have just blistered and started to soften. Set aside.

In a glass measuring cup, whisk together olive oil, balsamic vinegar, honey, dijon mustard, salt, pepper, and garlic powder.

Start assembling the salad by adding the tomatoes and garlic to the orzo, followed by the cut mozzarella balls, basil, and pine nuts. Pour dressing overtop of dish and mix until well combined.

Top with grated parmesan cheese and extra basil.