Pesto Rice Salad

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

Ingredients

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

Preparation

1. First, peel and dice the potatoes, then boil them in salted water until tender but not falling apart.
2. Likewise, trim 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 according to the package directions, taking care to keep it al dente. Drain the rice and rinse it under cold running water to stop the cooking. After draining well, transfer it to a large salad bowl.
4. Add the cooled potatoes and green beans to the rice.
5. Halve or quarter the cherry tomatoes and add them to the rice.
6. Add the black olives, sliced into rounds, if using.
7. Dress everything with the Genoese pesto and gently toss until the ingredients are well combined.
8. Taste and adjust salt and pepper if needed.
9. Let the pesto rice salad rest in the refrigerator for at least 30 minutes before serving.

If desired, customize the salad with additional ingredients such as cubed mozzarella, tuna in oil, hard-boiled eggs or artichokes in oil.

Trivia

Pesto, one of the great glories of Ligurian cuisine, is usually paired with pasta, but it is incredibly versatile and here it lends its fresh, herbaceous flavor to a cold rice salad. The traditional recipe calls for basil, pine nuts, garlic, Parmesan or Grana Padano, Pecorino, extra-virgin olive oil and salt.