Whisk vinegar, lemon juice, Dijon mustard, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
Bring broth to boil in large, heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large, wide bowl, tossing frequently until cool.
Mix sundried-tomatoes, fresh tomatoes, goat cheese, lemon zest, basil, and green onions into orzo. Add vinaigrette; toss to coat--being mindful to not over mix goat cheese--it can become too creamy and sticky. Season with salt and pepper.
Add pine nuts; toss. Serve at room temperature.
Chef's Notes:
Can be made 2 hours ahead. Let stand at room temperature.