Spring Orzo Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces orzo pasta
• 2 medium shallots, peeled and finely chopped (1/2 cup)
• 8 ounces mushrooms, quartered
• 1 lb asparagus, tips trimmed, stems cut into 1/2-inch rounds
• 1 cup frozen peas
• 1/2 cup finely chopped toasted walnuts (optional)
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 2 teaspoons whole grain mustard
• 1 1/2 teaspoons brown sugar

Recipe

• 1 cook pasta according to package directions. rinse under cold water, and drain. set aside.
• 2 coat nonstick skillet with cooking spray, and place over medium heat. add shallots, and cook 3 to 4 minutes, or until shallots are soft. raise heat to medium-high, stir in mushrooms, and cook 5 minutes.
• 3 add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender. stir in peas, season with salt and pepper, and remove from heat.
• 4 to make vinaigrette: whisk together all ingredients in small bowl until emulsified. place pasta, vegetables, and vinaigrette in large bowl, and stir to combine. sprinkle with chopped walnuts, if desired.