Orzo Pasta Salad with Roasted Cherry Tomatoes, Basil & Ricotta Salata

0 Position a rack in the upper-center of the oven and preheat to 400ºF.
1 Wash, dry, and stem the tomatoes. Place them in a shallow roasting pan or 10" oven-proof skillet, and drizzle with the olive oil, vinegar, a big pinch of salt, and a good grinding of fresh black pepper. Roast until the tomatoes have split, are collapsing, and oozing juices, about 30 minutes. Let them cool to warm in the pan.
2 Meanwhile, cook the orzo according to the package directions in well-salted water until al dente. Drain, rinse with cool water, and drain well. Place the orzo in a large bowl and toss with 1 tablespoon olive oil.
3 Add the cucumber, sweet pepper, onion, olives and ricotta, and toss to combine, seasoning with a big pinch of salt and a good grinding of black pepper. Set aside while you make the vinaigrette.
4 With a mortar and pestle, mash the garlic and salt to a paste. Work in the basil a little at a time until fairly smooth. (If your basil is old and tough, better to whizz everything together in a small food processor or blender.) Blend in the vinegar, then the olive oil.
5 Toss the salad with the vinaigrette. Gently lift the cooled tomatoes out of their juices (sop up the juices with a bit of bread for a treat) and scatter them atop the salad. Carefully spoon the salad into serving bowls or plates, and garnish with small basil leaves.
6 I like this salad when freshly made, but it keeps well, chilled, for up to a few days.