16 oz uncooked ORZO pasta
2 tbsp olive oil
1 tablespoon unsalted butter
4/4 cup low sodium chicken broth
1/4 cup lemon juice
1/4 teaspoon each salt and pepper
1/2 red onion, chopped
2 roasted corn cobs, cut off the cob (roasting is optional, but recommended)
1 English cucumber sliced and quartered
1 pint cherry tomatoes cut in half
1 15-ounce bean (chickpeas), 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 cheese
For the sauce
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon each fresh dill and oregano or 1 teaspoon each dried
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon each garlic powder and salt
1/4 teaspoon pepper


Whisk all ingredients together in a small bowl or place in a canning jar and shake to make dressing.
coserv in the refrigerator until ready to use.
Melt the butter and olive oil in a large nonstick skillet over medium-low heat.
Once melted, reduce the heat to medium-high, add the sweet potatoes and red onion, and stir-fry for 3-5 minutes until the red onion is soft.
add to the chicken broth, lemon juice, salt and pepper.
Simmer until the sweet potatoes are firm, 8-10 minutes, stirring often in the last few minutes so they don’t burn.
If you have liquid left over, drain the orzo.
Transfer it to a large bowl and chill in the refrigerator while you finish chopping the vegetables.
Add all the salad ingredients to the orizo and then add the dressing.
Mix well.
Taste it ,add additional lemon juice or salt and pepper to taste