Spring Orzo Salad

Name: Spring Orzo Salad
Ingredients: 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

10 ingredients

11 steps

Ingredients

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

Directions

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.