Summer Zucchini & Mushroom Orzo Salad

1. **Prepare the Greek-Style Vinaigrette:** In a bowl, whisk together 3/4 cup olive oil, 1/4 cup white wine vinegar, 1 Tbsp fresh lemon juice, 1 Tsp dried oregano, 1/2 Tsp garlic salt, 1/2 Tsp minced organic garlic, 1 Tbsp dried parsley, 1/2 Tsp ground pepper, and 2 Tsp of honey or agave until well combined.
2. **Prepare the Orzo Salad Base:** In a large bowl, combine 5 cups of cold, cooked orzo, 1.5 cups of finely chopped bell peppers (in every color), 1.5 cups of halved raw zucchini rounds sliced in quarters, 1 tablespoon of fresh parsley, and 2/3 cup of creamy feta chunks or crumbles (goat feta is recommended).
3. **Prepare the Garlicky Mushroom Topping:** In a skillet on medium-high heat, warm up 1 Tbsp of olive oil. Add 2 Tsp of minced garlic and stir often, as it burns quickly. Add the mushrooms (~2 cups combined of crimini, sliced white, and/or shiitake), stir, and season with sea salt, ~2 Tbsp tamari sauce or soy, and black pepper. Allow them to sauté and soften for about 4-5 minutes.
4. Finally, add 1-2 Tbsp of red wine (like Merlot) to the skillet. Scrape any bits and pieces off the pan and stir for an additional ~2 minutes. Optionally, stir in 1 Tbsp of finely chopped parsley.
5. **Assemble the Salad:** Toss the sautéed mushrooms directly into the orzo salad base. Dress the salad with the prepared Greek-Style Vinaigrette and serve.