Spring orzo salad

• 8 oz. orzo pasta
• 1/2 cup bunching onions, finely chopped
• 8 oz. mushrooms, quartered
• 1 lb. asparagus, tips trimmed, stems cut into 1/2-inch pieces
• 1 cup frozen peas
• 1/2 cup finely chopped toasted walnuts, optional

Vinaigrette

3 Tbs. red wine vinegar; 2 Tbs. olive oil; 2 tsp. whole-grain mustard; 1 1/2 tsp. brown sugar

Cook pasta according to package directions. Rinse under cold water, and drain. Set aside. Coat nonstick skillet with cooking spray, and place over medium heat. Add onions, and cook 3 to 4 minutes, or until onions are soft. Raise heat to medium-high, stir in mushrooms, and cook 5 minutes. Add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender. Stir in peas, season with salt and pepper, and remove from heat. To make Vinaigrette: Whisk together all ingredients in small bowl until emulsified. Place pasta, vegetables, and vinaigrette in large bowl, and stir to combine. Sprinkle with chopped walnuts, if desired. Serves 6