Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orzo and return to a boil. Cook pasta uncovered, stirring occasionally, until tenter yet firm to the bite, about 10 minutes. Drain well, and let cool.
Combine mozzarella cubes, tomatoes, basil, red pepper flakes, and salt in a salad bowl; stir in oil to coat. Stir in orzo, tossing gently until combined and coated with oil.
