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Cook orzo in 6-8 qt. pot of boiling water, 7-9 minutes. Drains and rinse with cold water; drain well.
Toss in large bowl with 1 1/2 Tbsp. olive oil.
Add chopped vegetables, beans, and olives in separate small bowl, combine olive juice, sesame oil, lemon juice, vinegar, garlic, oregano, dill weed, mustard, and curry.
Gradually whisk in remaining 1/2 cup olive oil.
Add salt and pepper to taste.
Add dressing to orzo and mix well.
Toast pine nuts on a cookie sheet at 350 degrees 5-10 minutes.
Sprinkle pine nuts on salad just before serving.
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