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Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and rinse orzo under cold water. Return orzo to the pot, off heat, then toss with 1 tbsp oil (dbl for 4 ppl).
While orzo cooks, cut ciabatta into ½-inch pieces. Add ciabatta, 1 tbsp oil and ¼ tsp garlic salt (dbl both for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Toast in the middle of the oven, tossing once halfway through, until golden, 4-5 min.
While croutons toast, drain roasted red peppers, then cut into ½-inch pieces. Roughly chop spinach. Roughly chop parsley. Halve tomatoes. Cut or tear bocconcini in half, then season with ¼ tsp garlic salt (dbl for 4 ppl).
Whisk together 2 tbsp oil and ½ tbsp balsamic glaze (dbl both for 4 ppl) in a medium bowl. Add tomatoes and roasted red peppers. Season with salt and pepper, then toss to combine.
Add half the parsley to the pot with orzo. Season with salt and pepper, then toss to combine.
Divide orzo between bowls. Top with spinach, then tomato-pepper salad, croutons and bocconcini. Drizzle with ½ tbsp balsamic glaze (dbl for 4 ppl). Sprinkle remaining parsley over top.