3 1/2cupschicken brothlow sodium but regular also works
1cupgrape or cherry tomatohalved
1/2cupred wine vinegar
Cook orzo in chicken broth on medium heat. Cook until tender, per directions or around 8 minutes.Drain your orzo, discarding extra broth. Let cool.
In the meantime, whisk together your vinaigrette ingredients. Set aside.
In a large mixing bowl, add in your orzo, 1 cup tomatoes, 1 cup veggies and red onion. Add in 3/4 cup of your vinaigrette. *Reserve the rest for leftovers. Mix well and add in fresh herbs. Mix once again, garnishing with any remaining herbs.
*I like to reserve 1/4 of the vinaigrette for left overs. The next day, when you want to serve, bring salad to room temperature and gently add in a few tablespoons of vinaigrette to help loosen it up.