Zucchini & Mushroom Orzo Salad

1: In a large bowl, combine cooked orzo, finely chopped bell peppers, halved zucchini, fresh parsley, and creamy feta.

2: To make the dressing, whisk together olive oil, white wine vinegar, lemon juice, dried oregano, garlic salt, minced garlic, dried parsley, ground pepper, and honey or agave.

3: Drizzle the dressing over the orzo salad and toss until well combined.

4: For the mushroom topping, heat olive oil in a skillet over medium-high heat. Add minced garlic and stir frequently to prevent burning.

5: Add the mushrooms, season with sea salt, tamari, and pepper. Sauté for 4-5 minutes until softened.

6: Pour in red wine and scrape any bits off the pan, cooking for an additional 2 minutes.

7: Toss the sautéed mushrooms into the orzo salad before serving.