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.
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.
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.