Pesto Rice Salad

The pesto rice salad is a fresh and summery dish, perfect for picnics or quick lunches. Here’s how to prepare it with an Italian touch.

Ingredients

• 300 g of rice (preferably a type that holds its shape well such as Arborio or Carnaroli)
• 150 g of Genoese pesto (homemade or store-bought)
• 200 g of cherry tomatoes
• 150 g of green beans
• 2 medium potatoes
• 100 g of pitted black olives (optional)
• Salt to taste
• Pepper to taste (optional)

Preparation

1. First, clean and dice the potatoes, then boil them in salted water until they are tender but not mushy.
2. Similarly, clean the green beans, remove the ends and cut them into pieces. Boil the green beans in salted water for a few minutes; they should remain crunchy.
3. Cook the rice in plenty of salted water following the package directions, being careful to keep it al dente. Drain the rice and cool it under cold running water to stop the cooking process. After draining it well, place it in a large salad bowl.
4. Add the potatoes and green beans once they have cooled.
5. Cut the cherry tomatoes in halves or quarters and add them to the rice.
6. Add the sliced black olives if you have chosen to include them.
7. Dress everything with the Genoese pesto and gently mix until all the ingredients are well combined.
8. Taste and, if necessary, adjust the seasoning with salt and pepper.
9. Let the pesto rice salad rest in the refrigerator for at least 30 minutes before serving.

If you like, you can customize the salad by adding other ingredients such as cubed mozzarella, canned tuna, boiled eggs, or pickled artichokes.

Curiosity

Pesto, one of the great glories of Ligurian cuisine, is usually associated with pasta, but it is incredibly versatile and here it enriches a cold dish like rice salad with its fresh and herbaceous flavor. Its traditional recipe includes basil, pine nuts, garlic, Parmesan or Pecorino cheese, extra virgin olive oil, and salt.