Now that grilling season is open, I’m always looking for easy sides that can complement our meals. I want dishes that add to the festivities. This rice salad fits those categories. It is colorful and flavorful, a great companion for meats or vegetables that are part of summer celebrations.
Boasting the colors of the Italian flag, it’s also seasoned with an Italian-inspired vinaigrette that is very easy to put together. Most of the ingredients the salad calls for—rice, sliced olives, roasted peppers, and frozen peas— might be on your pantry and freezer shelves, just waiting for a turn to play their part in a delicious meal. 
While the rice cooks, you have time to chop the shallots, peppers, olives, and parsley as well as make the vinaigrette. You can opt to char your own red bell pepper and finely dice it or used canned roasted peppers. A small 4-ounce jar of pimentos does the trick as well.
A version of this rice salad has been in my family for years. My mother used to make it with a bottled salad dressing that had Italian herbs in it. I decided to create my own vinaigrette. Its four ingredients are quick to combine while the rice cooks. The vinaigrette has more vinegar than oil and a generous dose of dried herbs. These assertive flavors help fill in the blank palette that rice offers in a refreshing way.
An easy method to prepare the peas in the salad is to just place them atop the rice at the end of its cooking time, replace the lid, and allow them to steam for five minutes. They retain their color and texture beautifully. If I make the rice salad ahead of time, though, I hold back the peas to add right before serving so that they stay a vibrant green.
Once the steaming time is finished, I fluff the rice and peas and turn the mixture into a serving bowl. Then all the rest of the ingredients can slide into the bowl to be tossed and flavored with the vinaigrette.
This rice salad travels well to potlucks and picnics and actually improves in flavor when it can sit at room temperature for a while. 
I like garnishing it with tomato wedges—another symbol of summer—and some fresh herbs.
Whether it’s watching fireworks or just gathering around the picnic table to dine outside, this rice salad is a great addition to casual meals. Here’s to a summer of celebrating fresh tastes!
Summer Rice Salad
Sunnyside Cook
Ingredients
For salad
- 1 cup raw white rice
- 1 cup frozen peas partially defrosted
- 1/2 cup chopped roasted red bell pepper
- 1 can (4.25 ounce) sliced black olives drained and chopped
- 1/2 cup chopped shallot or red onion or green onions
- 1/4 cup finely minced fresh parsley
For vinaigrette
- 2 tablespoons olive oil (maybe more)
- 3 tablespoons red wine vinegar (maybe more)
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- salt
- freshly ground black pepper
For optional garnish
- 2-3 fresh tomatoes sliced in wedges
Instructions
For salad
- Cook rice according to package directions.
- When rice is cooked, put defrosted peas on top and resecure lid of pot. Let steam for 5 minutes.
- While rice is cooking, chop the ingredients for the salad.
For vinaigrette
- Combine olive oil, vinegar, and dried herbs in a small bowl. Whisk to mix ingredients well.
To assemble
- Fluff cooked rice and peas with a fork and turn into large bowl. Gently mix in peppers, black olives, and onions. Add parsley.
- Add vinaigrette and mix well. Salt and pepper to taste. Adjust oil or vinegar if necessary.
- If desired, garnish with wedges of fresh tomato.
When I saw this posted, my mind immediately went back in time to Mom’s rice salad. Man, I loved that salad! Looking over your steps, the colorful pictures, and then the ingredients made me crave this! The perfect grill side dish! I can’t wait to try this!