Make orzo according to package directions, omitting salt. Let cool slightly. While pasta cooks, whisk together sugar and balsamic vinegar until sugar is dissolved. Add salt and red pepper flakes. Slowly pour in olive oil, stirring constantly until well-combined. Mix pasta with olive oil dressing. Mix in parsley, olives, cheese and capers. Adjust salt to taste. Serve at room temperature.

Notes: If you don't let the pasta cool before adding the remaining ingredients, the cheese will melt, which you don't want - this isn't a cheesy pasta bake. If you refrigerate the salad the olive oil will congeal, making the pasta stick together. Make sure to let it come to room temperature - 30 to 45 minutes - before serving if it's been refrigerated.