Wild Rice Pasta Salad
A delicious version of the classic Chicken Wild Rice salad with the addition of Creamette pasta
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Ingredients
- 1 cup cooked wild rice
- 1 cup shell pasta cooked according to package instructions, drained, cooled, (which equals 2 cups of cooked pasta).
- 3 tablespoon red onion chopped
- ½ cup various colored bell peppers chopped
- 3 tablespoon golden raisins
- 2 tablespoons fresh basil chopped
- 1 teaspoon salt
For dressing
- ¼ cup white vinegar
- 3 tablespoons honey
- ½ teaspoon dry mustard or 1 ½ teaspoon yellow mustard
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 3 tablespoon fresh basil, chopped optional
- ½ cup olive oil or canola oil
Instructions
- Place the chilled rice and pasta into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, green bell pepper, 2 tablespoons of basil, and salt.
- In a separate bowl, whisk together the vinegar, honey, mustard, garlic powder, pepper, and additional fresh basil. Slowly whisk in the oil and whip it up until well blended.
- Stir the dressing into the pasta.
- Add salt and pepper to taste (you'll be adding at least 1 tablespoon of salt--be prepared)
- Chill for at least 2 hours prior to serving (best if it chills overnight).
Nutrition
Calories: 235kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 294mg | Potassium: 128mg | Fiber: 1g | Sugar: 11g | Vitamin A: 359IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 1mg