Reviewed: Dec. 20, 2012

I've made this for 2 parties and it's been a hit both times. I don't let the rice and pasta cool before I mix it all together though. I think the warm ingredients absorb the dressing better.

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Reviewer:

quiltdw

Reviewed: Jul. 23, 2012

Excellent salad! Only change was to use a dried berry blend because that's what I had on hand. Everyone enjoyed it. The dressing would be great on a tossed salad as well. Thanks for sharing!

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Reviewer:

momof4

Reviewed: Jun. 25, 2012

As with any recipe, this can be tweaked according to personal preference. I love this version of this recipe and I also love the original at J. Alexander's. They are very similar. Note: This is a lot of choppping. The recipe is simple but a labor intensive and time consuming unless you have Wolfgang Puck's knife skills. Allow extra time and make ahead. I also recommend good music and your favorite glass of wine. My personal preferences: I use a 2:1 ratio of orzo to wild rice. I use regular balsamic vinegar instead of white (for simplicity). I use Craisins instead of currants. I double the dressing recipe and add until it looks right.

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Reviewer:

carmelita238

Cooking Level: Expert

Home Town: Dalton, Georgia, USA

Living In: Chattanooga, Tennessee, USA

Reviewed: Mar. 20, 2012

This took a bit longer than I thought probably because of the time it took to cook the wild rice. BUT this was simple in that it's not fancy and doesn't require any cooking. You can add any veges you'd like to this too. I replaced the currants with dried cranberries and added an asparagus instead of green/yellow bell peppers. I would definitely double the dressing because it was all soaked up the next day not leaving much flavor. Used dark balsamic vinegar instead of white also.

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Reviewer:

jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 15, 2012

Love it. Was thrilled to find this recipe. Sometimes I'd go to J. Alexanders just for this orzo salad... now I can make it myself.

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Reviewer:

ehpslp

Reviewed: Dec. 20, 2011

I am giving this 5 stars because the concept of the recipie it self is awesome. I agree with all who said the dressing was "lost" or it just needed more of the dressing it self. I doubled the dressing and was not at all sorry, I also added cranberries instead of currents, and BACON!!! The bacon was awesome. I crisped up about a half a pack of smoked bacon- chopped, and YUMmy! I added about a tablespoon of maple syrup as well to my second dose of dressing as I was out of honey from the first batch of dressing. I love this recipe, I made it for Thanksgiving only to get rave reviews and tons of people asking for the recipe, and I'm making it again due to requests for it at Chirstmas. Have fun and enjoy!!

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10 users found this review helpful

Reviewer:

JestaChef

Cooking Level: Expert

Living In: Cambridge, Minnesota, USA

Reviewed: Sep. 6, 2011

very yummy colorful salad. Changed a few things. I added cucumber, carrot, and fresh spinach. I just used the red pepper and not the green and yellow. I also had regular dark balsamic vinegar so this is what I used. I also used basil infused evoo. I cooked the wild rice in 1/2 chicken broth, 1/2 water for added flavor. Make sure you use the currants (or some type of dried fruit) This makes this salad stand out with a pop of sweetness. added toasted pine nuts because I had some on hand. I also added some crumbled goat cheese right before serving. Everyone raved at how good and pretty this salad was.

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Reviewer:

dharma77

Cooking Level: Expert

Home Town: Pekin, Illinois, USA

Living In: Minooka, Illinois, USA

Reviewed: Aug. 4, 2011

Very good salad with different flavor than the usual pasta salad. I added some chopped up slivered almonds just because I felt like it and it was good that way. I would make this again.

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Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Jul. 31, 2011

This recipe is yummy! I followed the directions as closely as possible, but I only had dried basil, no currants, and I omitted the canola oil. It was easy to make and tastes wonderful. I took out the canola oil because I didn't want the salad to be greasy, and I don't think it needed it. Try it!!

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Reviewer:

CHISSY4

Reviewed: Jun. 22, 2011

I only used 1/2 c. olive oil. I was hesitant about the corn and peppers combined with currants (or raisins, which I used), but it really worked together. Great textures, great flavors. My foodie hubby said it was the best pasta-type salad he had ever had. Definite keeper. I used 1/2 the pepper.

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6 users found this review helpful