Cook the orzo pasta according to package instructions, then drain and rinse under cold water.

In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, bell pepper, olives, artichoke hearts, and mozzarella balls.

In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, and minced garlic.

Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.