Bellepepper's Orzo and Wild Rice Salad

I enjoyed this salad at a well-known restaurant and when they wouldn't divulge the recipe, I created my own. Although a bit time consuming, everything can be prepared at least a day ahead, covered and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for those who requested the recipe. This salad may be served cold or at room temperature.


Recipes · Salad · Pasta Salad


Prep Time: 30 mins
Total Time: 30 mins
Yield: 6 servings
Servings: 6

Ingredients

Ingredients List

  • 2 cups cooked orzo

  • ½ cup cooked wild rice

  • ½ cup diced orange bell pepper

  • ½ cup diced red bell pepper

  • ½ cup frozen corn, thawed

  • ½ cup dried currants

  • ¼ cup diced red onion


Directions

  1. Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.

  2. Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.

  3. Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.


Nutrition Facts (per serving)

Nutrition Facts
298 Calories
15g Fat
37g Carbs
6g Protein


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