Spring Orzo Salad
- 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
- 12 cup finely chopped toasted walnuts (optional)
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons whole grain mustard
- 1 12 teaspoons brown sugar
- Cook pasta according to package directions.
- Rinse under cold water, and drain.
- Set aside.
- 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.
- 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.
- 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.
orzo pasta, shallots, mushrooms, frozen peas, walnuts, red wine vinegar, olive oil, grain mustard, brown sugar
Taken from www.food.com/recipe/spring-orzo-salad-315492 (may not work)