Boil salted water and cook orzo according to the label. Drain the pasta and toss in a tablespoon of olive oil to keep from clumping. Spread out on a cookie sheet to help the pasta cool faster. Set aside and let it cool completely.
Dice/chop the cucumbers, tomatoes, feta and basil. Lightly toast the pine nuts in a pan over medium high heat. Watch them and stir to prevent burning. Once they begin to get fragrant and golden, remove from heat and cool.
In a separate bowl, whisk together the olive oil, red wine vinegar, lemon juice (watch for seeds), dijon mustard, garlic powder, salt and pepper.
Once the pasta has cooled, mix in all the remaining ingredients and dress with the olive oil and vinegar mixture. Toss to combine.
Refrigerate to let the flavors combine, then enjoy!
