Italian Cold Rice Salad
Ingredients
- 260g aromatic rice (such as basmati, apollo, or artiglio)
- 4 dark zucchini
- 2 roasted peppers (1 yellow and 1 red)
- 200g fresh shelled peas
- 200g mozzarella
- A few anchovy fillets in oil
- 1 garlic clove
- Basil
- 1 tablespoon mustard
- Extra virgin olive oil
- Salt
- Pepper
Preparation
Cook the aromatic rice according to package instructions and allow it to cool completely.
Chop the zucchini into small pieces.
Prepare the roasted peppers by slicing them if not already done.
In a large bowl, combine the cooked rice, chopped zucchini, sliced peppers, peas, cubed mozzarella, anchovy fillets, minced garlic, and torn basil leaves.
In a small bowl, whisk together the mustard, olive oil, salt, and pepper to make a dressing.
Pour the dressing over the rice mixture and toss until well combined.
Refrigerate for at least 30 minutes to chill before serving.
Tips
This dish is ideal for lunch or dinner and can be easily taken to the beach or on a picnic.
