Orzo Salad With Feta, Spinach And Mushrooms

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2 1/4 cups orzo (15 ounces)

3 tablespoons pine nuts

1/3 cup plus 2 tablespoons extra-virgin olive oil

6 ounces shiitake mushrooms, stemmed, caps cut into 1-inch pieces

Salt and freshly ground pepper

1/4 cup red wine vinegar

2 tablespoons fresh lemon juice

2 cups spinach leaves (1 1/2 ounces), cut into thin strips

2 celery ribs, cut into 1/4-inch dice

9 ounces feta cheese, crumbled (1 1/2 cups)

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