Asparagus Zucchini Orzo Salad with Avocado Herb Dressing

1. Roast asparagus and zucchini in the oven until golden. 
2. Cook orzo; you can toast it in olive oil first for extra flavor if desired. 
3. Prepare the avocado herb dressing: Combine avocado, Greek yogurt, lemon juice, garlic, shallot, dill, parsley, salt, and pepper in a blender and blend until smooth. 
4. In a large bowl, toss the cooked orzo with arugula, chopped pistachios, and crumbled feta. 
5. Drizzle generously with the prepared avocado herb dressing. 
6. Serve warm or cold. Leftovers are even better the next day. This dish pairs well with chicken sausage for lunch or dinner.