Summer Rice Salad
Perfect for summer outings, this colorful rice salad is rich with the flavors of olives, roasted peppers, Italian herbs and an easy vinaigrette.
Ingredients
For salad
- 1 cup raw white rice
- 1 cup frozen peas partially defrosted
- 1/2 cup chopped roasted red bell pepper
- 1 can (4.25 ounce) sliced black olives drained and chopped
- 1/2 cup chopped shallot or red onion or green onions
- 1/4 cup finely minced fresh parsley
For vinaigrette
- 2 tablespoons olive oil (maybe more)
- 3 tablespoons red wine vinegar (maybe more)
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- salt
- freshly ground black pepper
For optional garnish
- 2-3 fresh tomatoes sliced in wedges
Instructions
For salad
- Cook rice according to package directions.
- When rice is cooked, put defrosted peas on top and resecure lid of pot. Let steam for 5 minutes.
- While rice is cooking, chop the ingredients for the salad.
For vinaigrette
- Combine olive oil, vinegar, and dried herbs in a small bowl. Whisk to mix ingredients well.
To assemble
- Fluff cooked rice and peas with a fork and turn into large bowl. Gently mix in peppers, black olives, and onions. Add parsley.
- Add vinaigrette and mix well. Salt and pepper to taste. Adjust oil or vinegar if necessary.
- If desired, garnish with wedges of fresh tomato.
Notes
The salad is best if left to sit for about an hour before serving.
The salad can be made several hours in advance and refrigerated. If so, hold back the peas and briefly cook them (1-2 minutes) separately on the stovetop or in the microwave before draining and adding to the salad. This will keep the peas bright green. Also, allow the rice salad to sit at room temperature for about an hour before serving.