Begin by boiling a pot of salted water and cooking the orzo pasta until al dente, following the package instructions.
Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
In a large bowl, combine the cooled orzo with the cherry tomatoes, mozzarella, basil, and red onion.
In a separate small bowl, mix the balsamic vinegar, olive oil, garlic powder, salt, and pepper until well blended.
Drizzle the dressing over the orzo mixture and gently fold everything together until evenly coated.
Cover the salad and let it sit in the refrigerator for at least half an hour to enhance the flavors before serving.