- 2 cups cooked orzo
- 1/2 cup cooked wild rice
- 1/2 cup diced orange bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup frozen corn, thawed
- 1/2 cup dried currants
- 1/4 cup diced red onion
- Dressing:
- 1/4 cup vegetable oil
- 3 tablespoons white sugar
- 2 tablespoons white wine vinegar
- 2 tablespoons cider vinegar
- 1 teaspoon minced fresh onion
- 1 pinch ground white pepper
- 1 pinch paprika
- 1 pinch garlic powder, or to taste
- salt to taste
- salt and ground black pepper to taste
- 1/4 cup chopped toasted pecans
- 1/4 cup toasted slivered almonds
- 1/4 cup chopped fresh parsley
- Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
- 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.
- Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.