Zucchini Mushroom Orzo Salad

1. Prepare the Greek-Style Vinaigrette: In a small 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 garlic, 1 Tbsp dried parsley, 1/2 Tsp ground pepper, and 2 Tsp honey or agave. Set aside.
2. Cook the Orzo: Cook 5 cups of orzo according to package directions (bone broth can be used for extra flavor, if desired). Once cooked, drain and rinse with cold water, then chill until ready to use.
3. Prepare the Garlicky Mushroom Topping: In a skillet, warm 1 Tbsp of olive oil over medium-high heat. Add 2 Tsp of minced garlic and stir often for about 30 seconds to prevent burning.
4. Add ~2.5 cups of mushrooms to the skillet. Stir and season with sea salt, black pepper, and ~2 Tbsp of low sodium tamari sauce or soy. Sauté for approximately 4-5 minutes, allowing the mushrooms to soften.
5. Pour in 1-2 Tbsp of red wine and scrape any browned bits off the bottom of the pan. Stir for an additional ~2 minutes. Remove from heat.
6. Assemble the Salad: In a large serving bowl, combine the cold, cooked orzo, 1.5 cups of finely chopped bell peppers, 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.
7. Add the prepared Greek-Style Vinaigrette to the salad ingredients and toss thoroughly to coat.
8. Add the sautéed mushrooms to the orzo salad and toss again to ensure they are well distributed throughout the salad. Serve immediately or chill for later.