This recipe is a twist on the traditional Italian rice salad, using pancetta and antipasti of your choice, great for picnics and quick lunches.
This recipe uses:
Pure Steamed Basmati Rice
Cook the rice according to pack instructions and set aside to cool
Meanwhile, pan fry the pancetta until crispy, drain and set aside
Into a large salad bowl add the tuna, antipasti and olives, mix well
Add the cooled rice and pancetta, mix well
Blend the reserved oil with the pesto and freshly ground pepper to taste
To serve top the salad with fresh basil leaves, drizzle with the pesto dressing and enjoy.
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