Preheat oven to 425 degrees. In a large bowl, combine bell peppers, asparagus, and tomatoes. Drizzle with 2 tablespoons olive oil and toss to coat. Transfer to a rimmed baking sheet and roast until softened, about 25 minutes. Return to the large bowl.
Meanwhile, add pine nuts to a small dry skillet. Toast over medium-low heat until golden brown and fragrant, about 15 to 20 minutes, stirring frequently to prevent scorching. Transfer to the bowl with the vegetables.
Heat remaining 1 tablespoon olive oil in a large (3.5 quart or larger) saucepan over medium-high heat until simmering. Add orzo and cook until golden brown, about 3 minutes, stirring frequently.
Stir in garlic until fragrant, about 30 seconds. Add broth and bring to boil. Reduce heat and simmer uncovered until all liquid has been absorbed, about 12 to 15 minutes.
Stir in lemon zest and juice and transfer to the bowl with the vegetables. Cool to room temperature.
Add basil, feta cheese, pine nuts, salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper) and toss to combine. Serve at room temperature.
Bell peppers: I love the color and flavor variation that results with a mix of red, orange, and yellow. If you prefer, stick with three peppers of one color.
Orzo: This small cut of pasta looks a bit like supersized grains of rice. It's perfect for this recipe because we cook it pilaf-style, which basically means toasting it lightly in oil. Israeli couscous is a terrific substitute if you can't find orzo.