Cook orzo according to package and drain in a colander. Rinse with cold water and add a little olive oil so pasta doesn't stick together.
Lightly toast the pine nuts in a skillet, about 2 minutes. Remove from heat.
Drain the artichokes and quarter.
In a large bowl, whisk the olive oil, vinegar, salt and pepper.
To the bowl, add the artichokes, orzo, pine nuts, tomatoes, raisins, basil, mozzarella and zest. Toss together. Serve at room temperature.