orzo and wild rice salad with a bright vinaigrette with orange juice, balsamic, and red wine vinegar!

Orzo and Wild Rice Salad

Orzo and rice salad packs a great flavor and texture with the addition of golden raisins, dried cranberries bell peppers and a tangy vinaigrette. Make ahead for a chilled summer salad, or serve as a warm side dish year round.
Course Side Items
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings


  • 1 cup uncooked wild rice
  • 1 cup uncooked orzo pasta white or wheat
  • 2 Tbsp . dried cranberries
  • 2 Tbsp . golden raisins
  • 1 shallot minced
  • 1 yellow orange, or purple bell pepper, diced
  • 1/2 cup toasted cashews
  • handful of fresh parsley chopped
  • 1/4 cup orange juice
  • 1 tsp . honey
  • 2 Tbsp . red wine vinegar
  • 1 Tbsp . balsamic vinegar
  • 1 tsp . dijon mustard
  • 1/4 cup olive oil
  • salt and pepper to taste


  1. Soak the golden raisins and cranberries in the orange juice to soften.
  2. Cook the orzo in plenty of salted water according to package directions. Drain and set aside.
  3. Cook the wild rice according to package directions. Fluff with a fork and remove from heat.
  4. While the rice and orzo are cooking, chop the shallot, bell pepper, cashews, and parsley and set aside.
  5. Combine the rice and orzo with a drizzle of oil to keep it from sticking together. Add the shallot, bell pepper, cashews, and parsley.
  6. Remove the cranberries and golden raisins from the orange juice and toss in the salad. Reserve the juice for the vinaigrette.
  7. Add both vinegars, orange juice, dijon mustard, honey, salt and pepper, and whisk. Whisk in olive oil until emulsified. You can also just shake it in a mason jar to combine.
  8. Toss all the ingredients with the dressing and serve immediately warm, or chill in the fridge and serve cold.
  9. Can be made up to a day in advance.