Elegant Wild Rice Salad with Parmesan Vinaigrette is the quintessential scrumptious, colorful, make ahead side dish! Earthy wild rice is combined with tangy artichoke hearts, colorful peas, crunchy bell pepper, piquant green onions and juicy cherry tomatoes. This luscious mixture is then topped off with a sharp Parmesan Vinaigrette and toasted almonds.

Oval blue bowl filled with Elegant Wild Rice Salad with Parmesan Vinaigrette

(Photo by Laurie Smith)

This Elegant Wild Rice Salad recipe is courtesy of my good friend Diane Heidel. In fact, she served it at my bridal shower, and Mom and I loved it so much we decided on the spot that it had to be included in our cookbook “A Well-Seasoned Kitchen®”!

What makes this salad so fabulous is the amazing combination of flavors, textures and colors – earthy, tangy, fresh, nutty, crunchy, moist. Since it is made ahead and served at room temperature, it’s perfect for potlucks, picnics and buffets!

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Oval blue bowl filled with Elegant Wild Rice Salad with Parmesan Vinaigrette

Elegant Wild Rice Salad with Parmesan Vinaigrette

  • Author: (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
  • Yield: 8 to 10 servings 1x
  • Category: Salads side, side dishes, easy entertaining


Easy to prepare Elegant Wild Rice Salad with Parmesan Vinaigrette is the quintessential make ahead side dish, making it perfect for potlucks, picnics and buffets!



Wild Rice Salad

  • 3 cups wild rice, rinsed or a mixture of wild with white and/or brown rice
  • 2 jars (6 ounce) marinated artichoke hearts
  • 1 package (10 ounce) frozen green peas, thawed and drained
  • 1 green bell pepper, chopped
  • 1 bunch green onions, chopped (white, light green and some of the dark green portion)
  • 1 pint small cherry tomatoes, halved
  • 1/2 marinade from artichoke hearts (from 1 jar)

Parmesan Vinaigrette

  • 1 1/3 cups vegetable or olive oil
  • 1/2 cup white wine vinegar
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon celery salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • 1 clove garlic, minced
  • 1/2 marinade from artichoke hearts (from 1 jar)
  • Toasted slivered almonds, for garnish


Wild Rice Salad

  1. In a large saucepan, heat 2 quarts and 1 cup water and rice to boiling. Reduce heat to low, cover and simmer for 45 minutes or until rice is done. Drain off any remaining liquid and set aside to cool.
  2. Drain artichoke hearts, reserving marinade for dressing. Pat dry, chop and add to cooked rice, along with thawed peas, green pepper, green onions and tomatoes.
  3. Add half of the reserved artichoke marinade to the rice mixture and gently toss to combine. Set aside.

Parmesan Vinaigrette

  1. In a large lidded jar, combine all dressing ingredients and shake well. Let rest for at least 30 minutes to allow the flavors to blend.


  1. Toss half of Parmesan Vinaigrette into rice mixture. Cover and chill for at least 1 hour.
  2. Just before serving, toss again and taste. Add additional dressing as needed and season to taste with salt and pepper. Sprinkle with slivered almonds and serve.


Make ahead: Rice salad can be prepared the night before and refrigerated.

Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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