Cook pasta to al dente as directed on package; allow to cool to room temperature. While pasta is cooking, hard boil eggs.

Meanwhile, chop peppers, tomatoes, cucumber and artichoke hearts; add to a large mixing bowl. Stir in dressing, feta, chopped basil, salt, pepper, and pasta. Peel eggs, chop, and add to salad. Mix well to coat evenly.

Serve chilled or at room temperature with pears on the side.