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.