Orzo and Wild Rice Salad

Orzo and Wild Rice Salad

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CWillemin 0

"This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette."
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3 h servings 566 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 68.2g
  • 22%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  1. 47 Ratings

Most helpful positive review

My dilemma was whether to make this a four star or a five star rating, but I'm giving four stars because the dressing wasn't quite right for me. It was perfect until I added it to the salad, an...

Most helpful critical review

Used quinoa and wild rice; room for improvement on the dressing...

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Least positive

My dilemma was whether to make this a four star or a five star rating, but I'm giving four stars because the dressing wasn't quite right for me. It was perfect until I added it to the salad, an...

I love this gorgeous looking dish! It is so colorful and mouthwatering! and tastes spectacular!!! I did not have the wild rice on hand so I skipped it - but I will probably use it next time - as...

Excellent. This reminded me of a salad I had at J. Alexander's. It was sooo tasty, not heavy and was an excellent complement to my salmon.

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 dr...

loved this salad. I made it for a function at work and it was loved by all. I did sub out the currants and instead used golden raisins. Upped the vinegar and dijon mustard. I dressed it shortly ...

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: Th...

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 ve...

Tastes just like the recipe I had in a restaurant! I did however, add more corn, peppers and used dried cranberries instead of currents.

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...

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