Zucchini & Mushroom Orzo Salad

1. **Prepare the Greek-Style Vinaigrette:** In a small bowl, whisk together 3/4 cup good quality 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. Set aside.
2. **Prepare the Garlicky Mushroom Topping:** In a skillet on medium-high heat, warm up 1 Tbsp olive oil. Add 2 Tsp minced garlic and stir often, as it burns quickly. Throw in approximately 2 cups of mixed crimini, sliced white, and/or shiitake mushrooms. Stir and season with sea salt, 2 Tbsp tamari sauce or soy, and black pepper to taste. Allow the mushrooms to sauté and soften for about 4-5 minutes. Finally, add 1-2 Tbsp of red wine (like Merlot) and scrape the bits and pieces off the pan, stirring for an additional ~2 minutes. Optionally, stir in 1 Tbsp finely chopped parsley.
3. **Assemble the Orzo Salad:** In a large bowl, combine 5 cups of cold, cooked orzo (cooked in bone broth for extra flavor if desired), 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).
4. **Combine and Serve:** Add the sautéed mushrooms to the orzo salad and toss everything together gently. Drizzle with the prepared Greek-Style Vinaigrette and toss again to coat. Enjoy!