← All recipes

Rice Salad With Pesto (Italy)

Rice Salad With Pesto (Italy) is a salads recipe made with Arborio Rice, Mozzarella Cheese Diced, Pecorino Cheese, Parmesan Cheese, and Garlic Chopped. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 cup
• 1/2 lb
• 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