Mediterranean Orzo Salad with Lemon Dijon Vinaigrette

1. Cook orzo according to package directions, usually for 10-12 minutes, then strain and let cool completely.
2. While the orzo cools, chop the red onion, cucumber, and cherry tomatoes into bite-sized pieces.
3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dijon mustard, oregano, salt, and pepper to create the dressing.
4. Once the orzo is cool, transfer it to a large bowl. Add the chopped red onion, cucumber, cherry tomatoes, mozzarella pearls, kalamata olives, and the prepared dressing. Mix everything thoroughly.
5. Just before serving, gently fold in the fresh basil.