Rice Salad with Pesto and Citrus

A cold rice salad that tastes like summer in a bowl — fluffy rice tossed with fragrant basil pesto, orange and lemon zest, cherry tomatoes, zucchini, tuna, and creamy mozzarella pearls.

Amount	Ingredient
14 oz (400 g)	Ribe rice (or other short-grain rice)
1¼ cups (35 g)	fresh basil leaves
½ cup (100 g)	extra-virgin olive oil
1 oz (30 g)	Parmigiano Reggiano, grated
1 tbsp (15 g)	pine nuts
1	orange, zest only
1	lemon, zest only
7 oz (200 g)	cherry tomatoes, quartered
7 oz (200 g)	yellow zucchini, diced
6½ oz (180 g)	tuna in oil, drained and flaked
5 oz (150 g)	mozzarella pearls (ciliegine)
1¾ oz (50 g)	black olives, pitted (Sardinian or Gaeta)
	fine salt, to taste

There is no more Italian answer to a hot August day than insalata di riso: rice, chilled until each grain stands apart, then dressed with whatever the market offers. This version adds a brilliant twist — the pesto is perfumed with orange and lemon zest, so every bite carries a bright citrus note against the rich basil and pine nuts. Tuna and mozzarella make it substantial enough for lunch, while the yellow zucchini and cherry tomatoes keep it fresh. Serve it straight from the fridge, and don't be shy with the rest time — it only gets better.

Ingredient notes: Ribe is a round, starchy short-grain rice that holds its shape beautifully in salads — substitute Arborio or a good risotto rice. The mozzarella pearls are added just before serving so they stay creamy. If you can't find Sardinian black olives, any small brined black olive works.

• Blender or food processor (for the pesto)
• Large pot (for the rice)
• Large mixing bowl
• Chef's knife and cutting board

1. Make the pesto (5 min). In a blender, combine the washed and dried basil leaves, olive oil, grated Parmigiano, pine nuts, and the grated zest of the lemon and orange. Pulse in short bursts until creamy.
2. Build the dressing (5 min). Transfer the pesto to a large bowl. Trim the yellow zucchini and cut into ½-inch cubes; add to the pesto along with the quartered cherry tomatoes and pitted olives. Add the flaked tuna and mozzarella pearls, stir gently, and refrigerate for at least 30 minutes.
3. Cook the rice (15 min). Meanwhile, boil the rice in generously salted water until al dente. Drain and let cool completely.
4. Combine and rest (5 min). Add the cooled rice to the chilled dressing and mix well. Serve immediately, or chill for another 30 minutes to let the flavors marry.

• Dry the basil thoroughly. Waterlogged basil makes a watery pesto. Pat each leaf dry before blending.
• Pulse, don't purée. Short bursts keep the pesto creamy with a little texture; a long blend heats it up and dulls the color.
• Zest before you juice. Grate the citrus over the blender jar so the fragrant oils fall straight in.
• Cool the rice completely. Warm rice wilts the basil and turns the salad gluey. Spread it on a tray to cool fast.
• Dress cold, serve cold. The 30-minute rest in the fridge is what makes the flavors sing.
• Add mozzarella last. If it sits in the dressing too long, the pearls turn rubbery on the outside.

Mistake	Why It Hurts	The Fix
Wet basil	Thin, dull pesto	Pat the leaves completely dry before blending
Over-blending the pesto	Bitter, oxidized, and warm	Pulse briefly; stop while it's still bright green
Warm rice	Wilts basil, gluey texture	Cool the rice on a tray before mixing
Oversalting	Olives, tuna, and cheese all bring salt	Season lightly and taste before adding more
Adding mozzarella too early	Rubbery cheese pearls	Fold them in at the last minute
Skipping the rest	Flat, one-note flavor	Let the salad chill at least 30 minutes

• Shrimp and Citrus: Swap the tuna for 12 oz of cooked, chilled shrimp.
• Vegan Version: Skip the tuna and mozzarella; add white beans and toasted almonds for protein.
• Spicy Pesto: Add a pinch of red pepper flakes to the blender.
• Herb Garden: Replace half the basil with parsley or mint for a different perfume.
• Grilled Zucchini: Grill the zucchini slices before dicing for a smoky note.

Storage Method	Details
Refrigerator	Keep in an airtight container for up to 2 days. The rice stays fluffy if not overdressed.
Freezer	Not recommended — mozzarella and tuna don't freeze well.
Reheating	This salad is served cold; no reheating needed.

This is a bright, herbaceous salad — reach for crisp, aromatic whites:

• Vermentino (Sardinia) — Saline and citrusy, a natural partner for the tuna and olives.
• Gavi di Gavi — Crisp and elegant, it lifts the pesto's herbal notes.
• Sauvignon Blanc (Alto Adige) — Zesty acidity echoes the citrus zest.
• Prosecco Brut — Bubbles and brightness, perfect for summer lunch.

Per Serving (about 1½ cups)
Calories	580
Protein	25 g
Fat	32 g
Carbohydrates	48 g
Fiber	4 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Can I make this the day before?

Yes — it's actually better after a few hours. Just add the mozzarella pearls right before serving.

What rice should I use?

Any short-grain rice that holds its shape: Ribe, Arborio, or even sushi rice. Long-grain works but gives a drier salad.

Can I freeze the pesto?

Absolutely — freeze it in an ice cube tray, then thaw cubes as needed for pasta or this salad.

Is the tuna essential?

No. For a vegetarian version, it's wonderful with white beans or just more vegetables.

Why is my rice clumping?

You may have overcooked it or stirred it while hot. Rinse the cooked rice briefly in cool water and toss with a fork.

Can I use dried basil?

Fresh basil is non-negotiable here — the salad depends on its perfume. Dried basil tastes dusty in a cold salad.

• Insalata di Riso Venere con Verdure e Gamberi (Volume 3)
• Pesto Genovese Classico (Volume 2)
• Tomato and Mozzarella Salad (Volume 1)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.