When summer arrives and the heat starts to make itself felt, my salvation at the table is always the same: cold rice seasoned in a thousand ways.
This time I prepared cold rice with pesto, cherry tomatoes, and mozzarella. It’s one of those quick and easy summer recipes that I can make with my eyes closed and that everyone really likes. Perfect for a light lunch, a picnic, or even to take to the beach, this cold rice salad is super versatile and ready in no time.
The beauty is that you only need a few ingredients: basmati rice or salad rice, your favorite pesto, fresh cherry tomatoes halved, and small mozzarella balls that almost melt in your mouth. Just cook the rice, let it cool, add everything, and mix.
I assure you that the aroma of pesto combined with the cherry tomatoes and mozzarella is irresistible!
This cold rice and pesto recipe is also a good solution if you’re looking for a healthy and tasty one-dish meal, perhaps to prepare in advance for when you return home tired and don’t feel like cooking. Sometimes I also add a bit of arugula or some olives to vary, but even in the basic version, it’s already delicious.
If you’re looking for ideas for light summer lunches, this dish is a real ace in the hole.
It keeps well in the fridge, and the next day it tastes even better.
In short, a clever, fresh, and super practical recipe to always keep at the ready!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2 cups rice
- 1 cup cherry tomatoes
- 1 cup small mozzarella balls
- 2/3 cup pesto
- basil, salt, olive oil
Tools
- non-stick frying pan
- stainless steel pots
- cutting board
Steps
To prepare the cold rice with pesto, cherry tomatoes, and mozzarella, start by cooking the rice in salted boiling water. Once cooked, drain and cool it under running water.
Meanwhile, prepare the dressing by cutting the small mozzarella balls in half.
Wash and cut the cherry tomatoes and season them in a bowl with olive oil, salt, and fresh basil.
Mix the cold rice with the pesto and a good drizzle of extra virgin olive oil.
Add the cherry tomatoes, mozzarella, and mix well.
Keep in the fridge until serving time.
