Bellepepper's Orzo and Wild Rice Salad Recipe -
Bellepepper's Orzo and Wild Rice Salad Recipe
  • READY IN 30 mins

Bellepepper's Orzo and Wild Rice Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins

    30 mins


  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.
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Reviews More Reviews

Jul 14, 2013

I submitted this recipe and wanted to pass along some info and tips. You can cook the orzo a few days in advance. Just drizzle the cooked orzo with just enough vegetable oil to very lightly coat it, to keep it from sticking, cover and refrigerate. Or make it even farther ahead and freeze until needed. Likewise with the wild rice, cover and refrigerate or freeze – no tossing in oil is needed for the rice. The nuts can be toasted several days in advance; cool and store in an airtight container. Dried cranberries or raisins can easily be substituted for the currants. And leftovers are quite good, but the nuts will have lost some of their crunch. If you make this I hope you enjoy it.

Jul 15, 2013

I have been making this quite often since Bellepepper brought it to the Buckeye Bash a few years ago. It is one of my favorite "go-to" salads for a BBQ with company (it also travels well)! I have never changed anything except to use dried cranberries instead of currants. It is very easy to assemble if you heed Bellepepper's suggestion to cook the orzo and wild rice ahead of time (toss the cooked orzo lightly in veg. or olive oil), freeze, and toast the nuts a few days before. I assemble the day before entertaining but save the nuts and parsley to add just before serving. Serve this and I promise someone will ask you for the recipe! Thanks, BP, great recipe!


10 Ratings

Jun 09, 2014

Review originally posted July 2011 when the recipe was still a personal recipe: This salad is going on our family favourites list! I made the rice and orzo ahead of time then tossed everything but the nuts and parsley together a few hours before serving. Everyone then added the nuts and parsley to their individual servings because of personal tastes. I thought there would be lots left over but the salad was soooo good that there was barely enough for a serving for lunch for one. It is a great recipe for my vegetarian daughter. Thanks so much for sharing your recipe Bellepepper! Update June 9 2014- I've made this numerous times and always get requests for the recipe!

Oct 18, 2013

Good and different. I didn't use the wild rice the first time. It was too expensive for an experiment. It was good without it.

Jul 30, 2013

Fantabulous stuff! I love wild rice and orzo, and the dressing is da bomb! It's one of those dishes I just want to eat and eat and eat. I did have to make some subs, dried cranberries instead of currants (currants are yummy though), walnuts instead of pecans (it was still good), and red wine vinegar instead of white. That being said, the taste was just a little different using the red instead of white vinegar and it did color the rice and orzo darker. I'll have to buy white wine vinegar now. I did add a lot more wild rice than calls for, just my preference. The dressing is what makes this salad in my opinion. You can add in or take out from the salad part too, but the dressing is just ummmmmmmm. Thanks Belle!!

Apr 16, 2014

This was a great salad. I hate cooking orzo, so maybe I will try something else next time. I didn't have any white pepper or currants, so used dried cranberries and just went without the white pepper. It was not missed.

Sep 07, 2013

Love it. Suggest using 1 c wild rice. I actually used a grain blend called Soo Foo, which is a little peppery so I skipped the pepper. Used champagne vinegar because I had no white balsalmic. Very yummy!

Aug 05, 2013

Very interesting salad. We loved The blend if flavors and textures. However, it was much too sweet for our tastes. I'll definitely make again, but halve the sugar. I brought it to a party and got many compliments though. I just thought the sweet dressing along with the dried cranberries (couldn't find currants) was a little much. If you like your dressing on the sweet side, it may be a 5 star for you!


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  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 37 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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