Wild Rice Pasta Salad

    Wild Rice Pasta Salad

    (52)
    5saves
    2hours40min


    47 people made this

    I love wild rice because it has such a great texture and taste. This pasta salad uses wild rice as well as currants, onion and capsicum.

    Ingredients
    Serves: 4 

    • 1/2 cup (80g) wild rice
    • 2 cups (500ml) water
    • 1 cup (200g) risoni pasta
    • 3 tablespoons chopped red onion
    • 3 tablespoons dried currants
    • 2 tablespoons corn
    • 3 tablespoons diced yellow capsicum
    • 3 tablespoons diced red capsicum
    • 3 tablespoons diced green capsicum
    • 2 tablespoons chopped fresh basil
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons white balsamic vinegar
    • 1 1/2 tablespoons honey
    • 3/4 teaspoon Dijon mustard
    • 1/4 teaspoon minced garlic
    • 1/8 teaspoon pepper
    • 1 1/2 teaspoons chopped fresh basil
    • 1/4 cup (60ml) canola oil
    • 1/4 cup (60ml) extra-virgin olive oil

    Directions
    Preparation:15min  ›  Cook:25min  ›  Extra time:2hours chilling  ›  Ready in:2hours40min 

    1. Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork and cook uncovered 5 minutes more. Once finished, spread into a shallow dish and refrigerate until cold.
    2. Bring a large pot of lightly salted water to a boil. Add the risoni pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water and chill.
    3. Place the chilled rice and risoni into a large mixing bowl. Stir in the red onion, currants, corn, yellow capsicum, red capsicum and green capsicum. Season with 2 tablespoons basil, salt and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta and refrigerate 2 hours before serving.
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    Reviews and Ratings
    Global Ratings:
    (52)

    Reviews in English (52)

    by
    50

    My dilemma was whether to make this a four star or a five star rating, but I'm giving four stars because the dressing wasn't quite right for me. It was perfect until I added it to the salad, and then it got lost. I added at least another tablespoon of the white balsamic vinegar, and that seems to make a big difference. Next time I'll start out with a third of a cup of vinegar and just a little less oil and go from there. The directions for the rice and pasta were right on the mark. I used dried cranberries rather than currants just because that's what I had, and my corn was fresh. I used 1/4 cup of red onion, and I added a little more salt (I used kosher). An addition of about 1/3 cup of toasted slivered almonds is perfect with the rice. These are, for the most part, minor changes (though it sounds like more) for this gorgeous salad. I will definitely make this again! UPDATE: I made this again and upped the vinegar to 1/3 cup, the Dijon to 1 tablespoon, and the salt and pepper a lot! I added almost all the dressing to the warm rice and pasta for several hours before adding all the rest of the ingredients for the last several hours. I owe SUCCESS to my friends on the Recipe Exchange, who graciously aided me in my efforts!  -  23 Aug 2010  (Review from Allrecipes USA and Canada)

    by
    23

    I love this gorgeous looking dish! It is so colorful and mouthwatering! and tastes spectacular!!! I did not have the wild rice on hand so I skipped it - but I will probably use it next time - as it adds to the colors! I will be making this dish again. The recipe calls for alot of vegetables diced into 3 tbsp. amounts. I woun't cut into 3 different peppers just for 1/4 of the pepper or open a can of corn just for 3 tbs. of corn - so of course I ended up with ALOT of this salad. I doubled the dressing, but I omitted the 1/4 cup canola oil (it would be too greasy) - but added in just the 1/4 cup olive oil. I did not have white balsamic vinegar, so I used regular balsamic.  -  03 Aug 2008  (Review from Allrecipes USA and Canada)

    by
    18

    Excellent. This reminded me of a salad I had at J. Alexander's. It was sooo tasty, not heavy and was an excellent complement to my salmon.  -  09 Sep 2008  (Review from Allrecipes USA and Canada)

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