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Rice Salad With Pesto (Italy)

Rice Salad With Pesto (Italy) is built on Arborio Rice Or Long Grain White Rice, Cherry Tomatoes, Black Olives, Mozzarella Cheese, and Lightly Packed Fresh Basil Leaves. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 cup
• 12
• 12
• Black Olives
• 1/2 lb
• 1 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 4 clove
• 1/2 cup

Method (preview)

1. 1

   To make the salad, bring a saucepan filled with lightly salted water to a boil and add the rice.

2. 2

   Cook until tender yet firm to the bite, about 15 minutes.

3. 3

   Drain, reserving 1/2 cup (4 fl oz/120 ml) of the water, and spread the rice on a kitchen towel to dry and cool.

4. 4

   Transfer the rice to a salad bowl and add the tomatoes, olives and mozzarella.

5. 5

   To make the pesto, in a blender, combine the basil, pine nuts, pecorino and Parmesan cheeses, garlic, oil and a little salt and pepper.

6. 6

   Blend to form a dense cream.

7. 7

   Thin with the reserved rice water.

8. 8

   Pour the pesto dressing over the rice, mix well and let stand for at least 30 minutes before serving to allow the flavors to blend.

9. 9

   VARIATION: To use the pesto on pasta, cook 1-l/4 pounds (600 g) linguine and toss the sauce with the noodles (thin with reserved pasta water, if necessary).

10. 10

    If the cherry tomatoes are large, cut them in half