It’s simple, appealing and I love the different textures in this salad. Another bonus is that you may have leftovers for another meal. I like to add 1/2 cup on top of my regular ‘green salad’ because it really can bring a boring salad up a notch and give it a yummy boost and burst of flavor.
I’d love to hear from you! Do you use wild rice or orzo pasta in your salads?
Please feel free to share your salad ideas and tips in the comments below:)
Orzo and Wild Rice Salad
serves 8 – 10
- 1/4 cup balsamic white vinegar
- 1 1/2 tbs. lemon juice, freshly squeezed
- 1 garlic clove, minced
- 1/2 tbs. Dijon mustard
- 1/2 tbs. sugar
- 1/2 cup extra virgin olive oil
- 1 tsp. dried basil
- Salt and pepper to taste
- 1 1/2 cups orzo, uncooked
- 1/2 cup wild rice, uncooked
- 1/2 red onion, finely diced
- 1/4 cup dried cranberries
- 1/2 cup toasted almonds slices or slivers
- 2 red peppers, diced (you can use yellow and orange too)
- 1 bunch of fresh basil, chopped
Prepare the Dressing:
In a small blender, mix the vinegar, lemon juice, garlic and sugar until creamy. Add the mustard, dried basil, salt and pepper and blend well, Add the olive oil slowly while the machine is running. Refrigerate until ready to use.
Make the Salad:
Cook the orzo and wild rice according to the package directions. Set aside to cool. Place all the ingredients in a mixing bowl and mix well. Add 1/2 cup of salad dressing, to the bowl, toss and use more if needed.