Step 1

Bring a pot of water to boil and cook orzo for 8 minutes. Drain cooked orzo into a sieve and rinse with cold water - this prevents the orzo from sticking together and brings it to a cooler temperature.

Step 2

Meanwhile, make the pesto vinaigrette by adding all dressing ingredients into a food processor or blender. Blend until smooth, adjusting seasonings to taste.

Step 3

Add baby arugula, cooked orzo, halved cherry tomatoes and bocconcini balls to a large salad bowl. Pour pesto vinaigrette overtop, using as much as desired.

Step 4

Toss to combine well, seasoning with additional salt and pepper as needed. Finish with a drizzle of balsamic glaze. You can serve immediately or enjoy chilled!