Cook the orzo in well-salted boiling water until tender, about 8 minutes. Drain, rinse with cold water, and set aside to cool.

Whisk together the olive oil, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until smooth.

In a large bowl, toss the tomatoes, mozzarella, roasted peppers, and olives until evenly mixed.

Add the cooled orzo and dressing to the bowl. Fold everything gently until the pasta is fully coated.

Scatter the torn basil over the top, give it a final fold, and serve. For deeper flavor, chill for 30 minutes first.