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

1. Cook pasta according to package directions.
2. Rinse under cold water, and drain.
3. Set aside.
4. Coat nonstick skillet with cooking spray, and place over medium heat.
5. Add shallots, and cook 3 to 4 minutes, or until shallots are soft.
6. Raise heat to medium-high, stir in mushrooms, and cook 5 minutes.
7. Add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender.
8. Stir in peas, season with salt and pepper, and remove from heat.
9. To make Vinaigrette: Whisk together all ingredients in small bowl until emulsified.
10. Place pasta, vegetables, and vinaigrette in large bowl, and stir to combine.
11. 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)