Remove the stems from the tomatoes. Cut into 1/2 inch cubes; cut cherry tomatoes in half.
Boil large pot of water. Add 1 and 1/2 teaspoons of salt and the orzo. Once boiling reduce heat to medium and cook until the pasta is al dente (about 9 minutes)
Add the tomatoes, remaining 1/2 teaspoon of salt, olive oil, vinegar and pepper and turn gently until well mixed. Add half the basil and turn some more. Garnish with the snipped basil and some whole leaves. Serve at room temperature
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