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orzo wild rice salad with herbs and corn

Gluten Free Wild Rice and Orzo Salad.

Kelly Roenicke
This wild rice orzo salad is loaded with flavor and texture from finely chopped vegetables, pasta, rice, and a delicious dressing.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Salad
Cuisine American, Dairy Free, gluten free, vegan.
Servings 10
Calories 325 kcal

Ingredients
 
 

For the Dressing:

  • 2 Tablespoons basil leaves sliced thin
  • 1 Tablespoon fresh parsley finely chopped
  • ½ teaspoon dried oregano
  • 1 clove garlic minced
  • 1 ½ Tablespoons sugar
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For the Salad:

  • 1 ½ cups wild rice blend
  • 1 cup gluten free orzo DeLallo and Jovial both make gluten free orzo
  • 2 cups sweet peppers finely chopped - use a variety of colors - red, orange, yellow, green
  • ⅓ cup red onion finely chopped
  • 1 cup frozen corn thawed
  • ½ cup roasted pumpkin seeds
  • ½ cup dried cranberries
  • ¼ cup fresh parsley finely chopped

Instructions
 

  • Cook the wild rice blend according to package directions. While it cooks, in a separate pot, cook the gluten free orzo according to package directions.
  • Once the pasta is done cooking, drain it and put it in a large bowl. Add the wild rice blend to the bowl as well. Set aside to cool.
  • While the pasta and rice are cooling, make the dressing. In a small bowl, combine the basil, parsley, oregano, sugar, garlic, salt, pepper, vinegar, and olive oil. Whisk well with a fork.
  • Add the chopped peppers, onions, corn, pumpkin seeds, dried cranberries, and parsley to the large bowl with the pasta and rice.
  • Pour the dressing over the other ingredients. Use two spoons to toss the ingredients together, making sure the dressing is evenly distributed.
  • Serve right away, or refrigerate until ready to serve.

Notes

If you aren't gluten free, go ahead and use regular orzo.
If you can't have seeds, you can leave them out. You could also use sunflower seeds or nuts instead of pumpkin seeds.
If you'd like to make this the night before serving, I recommend keeping the dressing separate, and then adding it to the salad right before you serve it.
Store leftover salad in the refrigerator. It should stay fresh for about 4 days.

Nutrition

Calories: 325kcalCarbohydrates: 43gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 138mgPotassium: 321mgFiber: 4gSugar: 9gVitamin A: 1120IUVitamin C: 43mgCalcium: 20mgIron: 2mg
Keyword gluten free party food, vegan potluck recipes
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