1. Cook orzo in pot of boiling salted water until tender, but still firm to bite (about 8 minutes). Add broccoli and cook until crisp-tender, about 2 minutes.
2. Meanwhile, heat oil in heavy small skillet over medium heat. Add pine nuts and stir until golden brown, about 3 minutes. Add crushed red pepper. Remove mixture from heat after about 30 more seconds.
3. Drain orzo and broccoli. Transfer to large bowl. Pour oil mixture over and toss to coat. Add feta, olives, parmesan and basil and toss to coat. Season with salt and pepper and serve.
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