Bring 4 cups of water to a boil. Add the orzo and cook for about 9 minutes or until al dente. Drain and rinse under cold water.

In the meantime, toast the chopped walnuts by tossing them in a skillet over medium-high heat for about 3 to 4 minutes, stirring frequently.

In a medium bowl, combine the cooled orzo pasta, diced pears, toasted walnuts, and Gorgonzola.

In a separate bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and pepper.

Pour the dressing over the orzo mixture and toss lightly.

Serve immediately or refrigerate until ready to serve.