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Cook the orzo according to package directions until al dente. Drain the orzo and let it cool slightly.
Prep the dressing. Add all of the ingredients into a large bowl and whisk together until well mixed.
Transfer the orzo pasta to the bowl with the vinaigrette and toss to dress.
Preheat the oven to 400 degrees and transfer 1 pint of the halved tomatoes onto a baking sheet and drizzle with olive oil. Transfer to the oven and roast for 25-30 minutes. Remove and let cool. Then sprinkle with flaky salt, pepper and the herbs.
Add both roasted and raw tomatoes, mozzarella pearls and basil leaves to the pasta bowl and toss until combined. Adjust salt and pepper if needed.