Vibrant Balsamic Orzo and Wild Rice Salad with Colorful Peppers

Recipe Collection: Salads

Vibrant Balsamic Orzo and Wild Rice Salad with Colorful Peppers elevates your meal with a vegetarian Mediterranean dish that bursts with flavor and color. Featuring nutty wild rice and tender orzo pasta, this salad is enhanced by a mix of fresh bell peppers and sweet currants, all tossed in a tangy balsamic vinaigrette. Perfect for gluten-free diets, it serves as a refreshing light lunch or a stunning side dish for summer gatherings.

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Overview

This vibrant and refreshing salad combines the nutty flavors of wild rice with the tender bite of orzo pasta, enhanced by a medley of colorful bell peppers and sweet currants. Tossed in a tangy balsamic vinaigrette, this dish is perfect for a light lunch or a side at your next summer gathering.

Diet Type

Vegetarian

Allergies

Gluten

Cuisine

Mediterranean

Serving Size: 4

Cooking Time: 25 minutes

Ingredients

• 2 Cups (cups) water
• 0.5 Cups (cups) wild rice
• 1 Cup (cup) orzo pasta
• 3 Tablespoons (tbsp) red onion, minced
• 3 Tablespoons (tbsp) dried currants
• 3 Tablespoons (tbsp) yellow bell pepper, chopped
• 3 Tablespoons (tbsp) red bell pepper, chopped
• 3 Tablespoons (tbsp) green bell pepper, chopped
• 2 Tablespoons (tbsp) corn kernels, drained
• 2.5 Tablespoons (tbsp) fresh basil, divided
• 0.5 Teaspoon (tsp) salt
• 1 Pinch salt, to taste
• 0.5 Teaspoon (tsp) black pepper, ground
• 1 Pinch black pepper, to taste
• 2 Tablespoons (tbsp) white balsamic vinegar
• 1.5 Tablespoons (tbsp) honey
• 0.75 Teaspoon (tsp) Dijon mustard
• 0.25 Teaspoon (tsp) garlic, minced
• 0.25 Cups (cups) canola oil
• 0.25 Cups (cups) extra-virgin olive oil

Steps

1. In a saucepan, bring 2 cups of water to a boil. Add the wild rice, reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, about 20 to 45 minutes, depending on the rice variety.
2. Drain any excess liquid, fluff the rice with a fork, and continue to cook uncovered for an additional 5 minutes. Spread the rice in a shallow dish to cool to room temperature, then refrigerate until cold, about 20 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook the orzo in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 to 8 minutes. Drain the orzo, rinse with cold water, and refrigerate to chill.
4. In a large bowl, combine the chilled rice and orzo. Stir in the red onion, currants, bell peppers, corn, and 2 tablespoons of the chopped basil. Season with 0.5 teaspoon of salt and 0.5 teaspoon of ground black pepper.
5. In a separate bowl, whisk together the white balsamic vinegar, honey, remaining 0.5 tablespoon of basil, Dijon mustard, and minced garlic. Slowly whisk in the canola and olive oils until the mixture is emulsified.
6. Pour the vinaigrette over the rice-orzo mixture and stir to combine. Adjust seasoning with an additional pinch of salt and black pepper, if desired.
7. Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld.

Enjoy this colorful and flavorful salad as a delightful addition to any meal!