1. Bring a medium-size saucepan of water to a boil. Add the orzo and cook 8 to 10 minutes, or according to the package directions until al dente. Transfer the orzo to a colander, cool under cold running water and set aside to drain.
2. In a medium-size bowl combine the apple juice, vinegar, oil, mustard, ginger, pepper and salt, and stir to combine. Add the tomatoes, beans, peas, bell pepper and orzo, and stir to combine.