Rating: 5 stars
61 Ratings
  • 5 star values: 48
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.

Recipe Summary

cook:
25 mins
additional:
2 hrs 20 mins
total:
3 hrs
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.

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  • Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.

  • Place the chilled rice and orzo into a large mixing bowl. Stir in the 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 the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.

Nutrition Facts

566 calories; protein 10.6g; carbohydrates 68.2g; fat 29.1g; sodium 340.7mg. Full Nutrition
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