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Orzo and Wild Rice Salad
Orzo and Wild Rice Salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
180 minutes
Delightful pasta salad with currants, veggies, and zesty vinaigrette.
Ingredients:
  • 0.5 cup wild rice
  • 2 cups water
  • 1 cup orzo pasta
  • 3 tablespoons chopped red onion
  • 3 tablespoons dried currants
  • 2 tablespoons corn kernels, drained
  • 3 tablespoons diced yellow bell pepper
  • 3 tablespoons diced red bell pepper
  • 3 tablespoons diced green bell pepper
  • 2 tablespoons chopped fresh basil
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons white balsamic vinegar
  • 1.5 tablespoons honey
  • 0.75 teaspoon Dijon mustard
  • 0.25 teaspoon minced garlic
  • 0.125 teaspoon pepper
  • 1.5 teaspoons chopped fresh basil
  • 0.25 cup canola oil
  • 0.25 cup extra-virgin olive oil
Instructions:
  • In a saucepan, boil the wild rice with water until tender but not mushy, for 20 to 45 minutes. Drain any excess liquid, fluff with a fork, and cook uncovered for an additional 5 minutes. Transfer to a shallow dish and refrigerate until cold.
  • Boil a large pot of lightly salted water. Cook the orzo pasta until al dente, for about 7 to 8 minutes. Drain, rinse with cold water, and chill.
  • Combine the chilled rice and orzo in a large mixing bowl. Add red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in canola and olive oils until emulsified. Pour the dressing over the pasta mixture and refrigerate for 2 hours before serving.

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