Slice vegetables in half lengthwise. Remove seeds from the bell peppers.
Place vegetables on a sheet tray, drizzle with olive oil and sprinkle on kosher salt and black pepper.
Grill vegetables until softened, oil side down first.
ALTERNATIVE: Bake vegetables in oven at 375 degrees for 40 minutes.
Cook orzo pasta in very salty water.
Drain pasta and drizzle with olive oil to cool slightly.
Dice grilled vegetables into 1 inch chunks and add to orzo pasta.
Add 1/4 cup olive oil, juice from the lemon and salt and pepper to a jar. Shake until well mixed.
Pour dressing over orzo pasta salad.
Add pine nuts and feta cheese to orzo pasta salad.
Chiffonade the basil leaves, rolling them into a tight bundle and slicing them into ribbons. Add to orzo pasta salad.
Toss salad until mixed, serve.