Italian Rice Salad | Insalata di Riso Classica

Bring a large pot of plenty of salted water to a boil. Add the long-grain rice and cook until al dente according to package instructions. During the last 2 minutes of cooking time, add the frozen peas directly to the rice to blanch briefly. Drain the rice and peas through a fine sieve, rinse briefly with cold water, and let cool completely on a flat plate or baking tray.

Meanwhile, wash and quarter the cherry tomatoes. Cut the cooked ham slices and Gouda into small, bite-sized cubes. Halve the pitted Kalamata olives or cut into rings.

In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, fine table salt, and freshly ground black pepper into a smooth vinaigrette.