Orzo:

• 16 oz. uncooked orzo pasta
• 2 tablespoon olive oil
• 1 tablespoon unsalted butter
• 4 1/4 cups low sodium chicken broth
• 1/4 cup lemon juice
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 red onion, chopped

Salad:

• 2 ears grilled corn, kernels removed
• 1 English cucumber, sliced and quartered
• 1 red bell pepper, chopped
• 1 pint cherry tomatoes, halved
• 1 15 oz. can garbanzo beans, drained and rinsed
• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup sliced almonds
• 1/2 cup fresh basil, chopped
• 1/2 cup feta

Dressing:

• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 TBS fresh dill, parsley, oregano or 1 tsp each dried
• 1 teaspoon sugar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper