Wild Rice Pasta Salad

    Wild Rice Pasta Salad


    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.

    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

    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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