Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the orzo pasta and cook according to package directions, typically about 8 minutes, until al dente. Drain the orzo in a colander and rinse it quickly with cold water to stop the cooking process.

While the orzo is cooling, take a cutting board and a sharp knife to halve the grape tomatoes. Then, thinly slice the red onion.

In a large mixing bowl, combine the cooled orzo, basil pesto, arugula, halved cherry tomatoes, mozzarella pearls, and sliced red onion. Toss everything together gently using a spatula or large spoon.

Sprinkle the toasted pine nuts over the top and drizzle balsamic glaze generously. Give it one final toss to blend the ingredients.

Serve chilled or at room temperature. Dish out generous portions into bowls and enjoy.