Bellepepper's Orzo and Wild Rice Salad

Bellepepper's Orzo and Wild Rice Salad

bellepepper 325

"I enjoyed this salad at a well-known restaurant and when they wouldn't divulge the recipe, I created my own. Although a bit time consuming, everything can be prepared at least a day ahead, covered and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for those who requested the recipe. This salad may be served cold or at room temperature."

Ingredients 30 m {{adjustedServings}} servings 297 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
  2. Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
  3. Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.
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Reviews 11

  1. 12 Ratings


I submitted this recipe and wanted to pass along some info and tips. You can cook the orzo a few days in advance. Just drizzle the cooked orzo with just enough vegetable oil to very lightly coat it, to keep it from sticking, cover and refrigerate. Or make it even farther ahead and freeze until needed. Likewise with the wild rice, cover and refrigerate or freeze – no tossing in oil is needed for the rice. The nuts can be toasted several days in advance; cool and store in an airtight container. Dried cranberries or raisins can easily be substituted for the currants. And leftovers are quite good, but the nuts will have lost some of their crunch. If you make this I hope you enjoy it.


Fantabulous stuff! I love wild rice and orzo, and the dressing is da bomb! It's one of those dishes I just want to eat and eat and eat. I did have to make some subs, dried cranberries instead of currants (currants are yummy though), walnuts instead of pecans (it was still good), and red wine vinegar instead of white. That being said, the taste was just a little different using the red instead of white vinegar and it did color the rice and orzo darker. I'll have to buy white wine vinegar now. I did add a lot more wild rice than calls for, just my preference. The dressing is what makes this salad in my opinion. You can add in or take out from the salad part too, but the dressing is just ummmmmmmm. Thanks Belle!!


I have been making this quite often since Bellepepper brought it to the Buckeye Bash a few years ago. It is one of my favorite "go-to" salads for a BBQ with company (it also travels well)! I have never changed anything except to use dried cranberries instead of currants. It is very easy to assemble if you heed Bellepepper's suggestion to cook the orzo and wild rice ahead of time (toss the cooked orzo lightly in veg. or olive oil), freeze, and toast the nuts a few days before. I assemble the day before entertaining but save the nuts and parsley to add just before serving. Serve this and I promise someone will ask you for the recipe! Thanks, BP, great recipe!