Insalata di Riso: A Refreshing Italian Rice Salad

Rinse the rice under cold water to remove excess starch.
In a large pot, bring salted water to a boil. Add the rice and cook according to the package instructions until tender but still firm to the bite (al dente). Drain the rice and rinse it with cold water to stop the cooking process. Set aside to cool completely.
Step 2: Prepare the Vegetables
While the rice cools, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, bell pepper, and red onion, and slice the olives.
If using mozzarella cheese, cut it into small cubes, and drain and flake the tuna.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard (if using), lemon juice, salt, and pepper until well combined. Adjust the seasoning to taste.
Step 4: Combine Everything
In a large bowl, combine the cooled rice with the prepared vegetables, olives, tuna, capers (if using), and mozzarella cheese (if using).
Pour the dressing over the salad and toss everything together gently until well combined. Taste and adjust seasoning if necessary.
Step 5: Chill and Serve
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Garnish with fresh basil or parsley just before serving for an added burst of flavor.
Serving and Storage Tips