Bring small pot of water to boil.
Add orzo and cook 9-11 minutes, until al dente.
Strain and let cool.
Prep the tomatoes, basil, spinach, and mozzarella.
To make the dressing, combine olive oil, balsamic vinegar, minced garlic, salt, and pepper in a mason jar and shake well to combine. Alternately, you can combine them in a bowl and whisk well to combine, but I prefer the mason jar method.
Once orzo is cooled, combine with tomatoes, basil, spinach, and mozzarella. (Side note: if orzo becomes sticky while cooling, just rinse with cold water and it should "unstick")
Toss mixture with dressing.
Season with additional salt and pepper, to your preference.
Keep refrigerated until ready to serve.