Orzo Salad

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Ingredients

For the salad:

  • 2 cups uncooked orzo
  • 2/3 cup uncooked wild rice
  • 1 large shallot, diced (about 4 tablespoons) (optional)
  • 1/2 cup currants
  • 3/4 cup dried cranberries, coarsely chopped
  • 1 cup almonds, sliced and toasted
  • 1/2 cup corn niblets
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced orange bell pepper
  • 4 tablespoons fresh chopped basil
  • 1/2 cup fresh chopped fresh parsley
  • 3 teaspoons kosher salt
  • 2 teaspoons black pepper

For the dressing:

  • 1/4 cup sweet white balsamic vinegar
  • 4 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon fresh chopped parsley
  • 1/2 cup canola oil
  • 1/2 cup olive oil

Directions

  1. Cook orzo and wild rice per package directions. Once they are cooked, drain and pour into an ice bath to stop the cooking. Drain and place in the refrigerator. 
  2. In a large bowl, add all dressing ingredients except the oils and mix well. Next slowly pour the oils into the bowl while vigorously whisking to combine. 
  3. In another large bowl, add the cooked orzo and wild rice then the remaining ingredients. Mix.
  4. Pour the dressing over the orzo mixture and mix well. 
  5. Place in fridge at least 4 hours or overnight is best. 
  6. Serve cold. This is a great make-ahead recipe.

https://www.cutco.com/learn/orzo-salad