Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
Cook the orzo pasta until it is al dente following the instructions on the package.
Drain the pasta and rinse it under cold water to cool it down completely.
Transfer the cooled orzo into a big mixing bowl and mix in the pesto until all the pasta is evenly coated.
Carefully fold in the halved mozzarella balls and the halved cherry tomatoes.
Just before serving, add a drizzle of balsamic glaze for an extra touch of sweetness and flavor.
