Rice Salad With Cherry Tomatoes, Parmesan, Peas, and Ham

READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Boiled Rice:
  • Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.
  • Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati.
  • Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients.
  • For Salad:
  • Stir together oil, vinegar, garlic, salt, and pepper in small bowl. Combine rice, peas, tomatoes, ham, Parmesan, and basil in large bowl; drizzle oil mixture over and toss thoroughly to combine.
  • Let stand 20 minutes to blend flavors and serve.
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