Bab's Orzo & Rice Salad with Dijon Vinaigrette

This is my attempt at duplicating a salad I had recently at a local restaurant. I was sitting there eating the salad and writing down all the things I could identify in it and here is the end result. I used Martha Stewarts' Dijon Vinaigrette as the dressing and it tasted just like the salad at the restaurant. A great salad to serve with grilled meat or fish.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  cup orzo pasta, cooked
• 1 (6 ounce) box wild rice, cooked (I used Uncle Ben's Original with 23 herbs and spices)
• 3⁄4 cup  diced red bell pepper
• 3⁄4 cup  toasted pine nuts
• 2⁄3 cup craisins or 2⁄3 cup currants
• 1⁄2 cup  diced red onion
• 1⁄4 cup fresh basil, chopped

• Dijon Vinaigrette

• 2  tablespoons Dijon mustard
• 1⁄3 cup  rice wine vinegar
• 1  cup extra virgin olive oil
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground pepper

Directions

1. Make the vinaigrette first by whisking the mustard and vinegar together.
2. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulisified.
3. Add the salt and pepper; season with additional salt& pepper if desired.
4. Toss the orzo, rice, red bell pepper, red onion, toasted pine nuts, basil, craisins or currants with the Dijon vinaigrette and chill for a couple hours before serving.