No-Cook Italian Black Rice Salad

Cook the non-sticky black rice until al dente using your preferred method (e.g., boiling for 25 minutes). Once cooked, drain completely and let it cool down.

In a large bowl, place the cooled black rice. Add basil pesto and sun-dried tomatoes.

Season with salt and crushed peperoncino.

Add fresh mozzarella and basil leaves.

Drizzle with olive oil, add pepper to taste, and mix all the ingredients together well.

Cover the salad and let it rest for about an hour to allow the flavors to meld together.

Serve the salad chilled or at room temperature. Enjoy!