Step 1

Make dressing by adding all of the ingredients to either a small bowl and whisking or a jar and shaking. Refrigerate until ready to use.

Step 2

In a large nonstick skillet, melt butter with olive oil over medium-low heat. Once melted, increase heat to medium-high and add orzo and red onions and sauté for 3-5 minutes, until red onion are soft.

Step 3

Stir in chicken broth, lemon juice salt and pepper. Simmer until orzo is al dente, 8-10 minutes, stirring frequently the last couple minutes of cooking so it doesn’t burn. If you have leftover liquid, drain orzo. Transfer to a large bowl to cool in the refrigerator while you finish chopping your veggies.

Step 4

Add all of the salad ingredients to the orzo followed by the dressing. Toss to coat.

Step 5

Taste and season with additional lemon juice or salt and pepper to taste.