Cook the Orzo pasta al dente, as directed. Drain quickly and place in large bowl to cool. Add the diced Blushing Beauty peppers and the halved cherry tomatoes. In a small bowl, whisk together one part red wine vinegar to three parts olive oil and add minced garlic, lemon zest and salt and pepper to taste. Dress the pasta with the vinaigrette and top with crumbled feta cheese, toasted pine nuts and torn basil leaves. Serve at room temperature.