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In a large pot add ¼ teaspoon salt and 6 cups of water, bring to a boil over medium-high heat. Slowly add Orzo, stirring while adding. Boil 10-13 minutes, just past the "al dente" stage, stirring occasionally. Drain. Set aside until cool.
In a large bowl add black olives, manzanilla olives, sliced tomatoes, artichokes hearts, mozzarella pears, feta, Muffuletta, and chopped basil. Add coarse black pepper to taste. Add cooled cooked Orzo and drizzle salad with sun dried tomato vinaigrette dressing.
Stir until well combined. Cover and chill 2 hours, or over night. Store in air tight container up to 5 days. Serve salad cold.