Caprese Orzo Salad

1 cup dry orzo
Water packed mozzarella pearls
Grape tomatoes or multi colored tomatoes
1 bunch fresh basil, sliced in chiffonade

For the dressing

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 t Dijon mustard
2 t honey
1 clove garlic, minced
1/2 t salt
Freshly ground pepper

1. Cook orzo in salted water according to package instructions. Drain and set aside stirring while it cools to keep from clumping.

2. Prepare dressing by combining olive oil, balsamic vinegar, mustard, honey, garlic, salt and pepper. Whisk vigorously.

3. Mix orzo, mozzarella, tomato halves, basil, and vinaigrette in a large bowl.