Confetti Orzo Salad

A bright, crunchy orzo and rice salad with lemon, herbs, nuts, and sweet-tart mix-ins.

Prep Time 25

Cook Time 12

Total Time 37

Servings 8 servings

1 1/2 cups uncooked orzo
1 package (6 oz) long grain and wild rice with seasonings
1/2 cup extra virgin olive oil
1 teaspoon grated lemon zest
1/3 cup fresh lemon juice
salt and freshly ground pepper to taste (about 1 tsp salt and 1/2 tsp pepper suggested)
3/4 cup slivered almonds
1/2 red bell pepper, diced finely about 1/2 cup
1/2 yellow bell pepper, diced finely about 1/2 cup
1/2 purple onion, diced finely
1/2 cup craisins
1/4 cup capers, drained
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley

Bring a large pot of water to a boil over high heat, add about 1 tablespoon salt, then stir in the orzo and cook until tender, 5–8 minutes; drain and rinse under cold water to cool, then set aside.
Cook the long grain and wild rice according to the package directions; let it cool completely.
In a large bowl, whisk together 1/2 cup (4 tablespoons) olive oil, grated lemon zest, and fresh lemon juice; season with salt and freshly ground pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper if desired).
Add the cooled orzo and cooked rice to the dressing, then add slivered almonds, diced red and yellow bell peppers, diced purple onion, craisins, drained capers, chopped basil, and chopped parsley.
Toss everything gently until well combined, then refrigerate to let the flavors meld; serve cold or at room temperature.