Experience a vibrant explosion of flavors with this Pesto Rice Salad, featuring the sweet crunch of fresh roasted corn, juicy cherry tomatoes, and creamy goat cheese crumbles. This savory, bright, and utterly delicious side dish is incredibly simple to prepare, yet impressive enough to be a crowd-pleaser at any gathering or a delightful addition to your weeknight meal rotation. Get ready to transform ordinary rice into an extraordinary culinary delight that everyone will adore!
Pesto Rice Salad: A Fresh and Flavorful Side Dish
It’s time to truly appreciate the humble grain that is rice, as we elevate it to new culinary heights! Often overlooked as merely a side, rice is a foundational ingredient for good reason: it’s versatile, easy to prepare, and serves as the perfect canvas for a myriad of flavors. Far from boring, rice can be transformed with a few fresh ingredients and a simple dressing, and this Pesto Rice Salad is the ultimate testament to its potential. What starts as plain white rice undergoes a remarkable glow-up, becoming a dish bursting with color and taste. From a mundane staple to a magnificent meal in mere minutes, this recipe is guaranteed to impress!
Choosing and Cooking the Perfect Rice
For any rice-based salad, the quality and preparation of the rice itself are paramount. I am a devoted fan of RiceSelect® products, and specifically their Texmati rice, which offers an exceptional balance of texture and subtle flavor that truly shines in this salad. Their diverse selection of rice varieties ensures you can always find the perfect grain for any dish, and their consistent quality means perfect results every time. Follow the package directions for your chosen RiceSelect variety for optimal results, or use my trusted method below:
To achieve perfectly cooked, fluffy rice:
- Combine 1 cup of RiceSelect Texmati rice with 1¾ cups of water and 1 tablespoon of unsalted butter (for richness) in a medium saucepan.
- Bring the mixture to a rolling boil over medium-high heat.
- Once boiling, stir the rice gently just once. This helps prevent sticking without making the rice gummy.
- Immediately reduce the heat to low, cover the saucepan tightly with a lid, and simmer undisturbed for 15 minutes. Resist the urge to peek!
- After 15 minutes, remove the saucepan from the heat, keeping the lid on. Let it stand for another 5-10 minutes. This crucial step allows the rice to absorb any remaining moisture and steam, resulting in perfectly tender, separated grains.
- Finally, fluff the rice with a fork before serving or allowing it to cool for your salad. This technique ensures a light, airy texture ideal for absorbing the delicious pesto dressing.
While white Texmati rice is my preference for this salad due to its delicate texture, feel free to experiment with other varieties. Brown rice would offer a nuttier flavor and chewier texture, while basmati or jasmine rice could lend their aromatic qualities. Just remember to adjust the water ratio and cooking time according to the specific rice variety’s package instructions.
Mastering Roasted Corn: A Burst of Sweetness
Roasted corn is a game-changer in this Pesto Rice Salad, adding a delightful sweetness and a smoky char that elevates the entire dish. While fresh summer corn on the cob is ideal, frozen corn kernels can also be roasted for convenience, though they might require slightly less time. Here’s how to achieve perfectly roasted corn that will infuse your salad with incredible flavor:
On the Grill (Recommended Method):
- Preheat your grill to a medium-high setting.
- Take your fresh corn on the cob (husk removed), brush each cob evenly with about 1 tablespoon of olive oil, and season with ½ teaspoon of kosher salt. The olive oil helps achieve that beautiful char and prevents sticking.
- Place the seasoned corn directly on the hot grill grates. Grill, turning the cobs often, for approximately 10-15 minutes, or until the kernels are tender and exhibit a lovely char all over. The occasional blackened kernel adds fantastic depth of flavor.
- Once done, remove the corn from the grill and let it cool slightly until it’s comfortable to handle.
- Using a sharp knife, carefully cut the kernels off the cobs. For a fun twist, try holding the cob upright in the center of a bundt pan; the kernels will fall neatly into the pan as you slice them off.
Oven Roasting (Alternative Method):
If grilling isn’t an option, you can achieve similar results in your oven. Preheat your oven to 400°F (200°C). Toss fresh or thawed frozen corn kernels with a tablespoon of olive oil and a pinch of salt and pepper. Spread them in a single layer on a baking sheet. Roast for 15-20 minutes, stirring halfway through, until the kernels are tender and slightly caramelized. This method still brings out their natural sweetness beautifully.
The sweet, slightly smoky flavor of roasted corn complements the herbaceous pesto and tangy goat cheese perfectly, making it an indispensable component of this salad. For more grilled corn deliciousness, be sure to check out my Grilled Corn Salsa – it’s another easy and incredibly flavorful recipe you’ll love!
Crafting Your Own Fresh Pesto (Pesto Change-o!)
While high-quality store-bought pesto can certainly be used to save time, making your own fresh pesto is incredibly simple and yields a far superior flavor that truly makes this Pesto Rice Salad sing. The aroma of fresh basil, garlic, and Parmesan cheese filling your kitchen is an experience in itself! Here’s how to whip up a batch of vibrant, homemade pesto in a snap:
- Gather Your Ingredients: You’ll need fresh basil leaves (about 2 cups, packed), pine nuts (1/3 cup), garlic (1 clove, or more if you love garlic!), grated Parmesan cheese (1/4 cup), fresh lemon juice (2 tablespoons), and salt (1/4 teaspoon). For the final emulsification, you’ll need good quality olive oil (1/4 cup).
- Combine Dry Ingredients: In the bowl of a food processor or a high-speed blender, combine the fresh basil, pine nuts, garlic, Parmesan cheese, lemon juice, and salt.
- Pulse to Combine: Pulse the mixture several times until the ingredients are well combined and finely chopped. You might need to scrape down the sides of the bowl once or twice to ensure everything is evenly processed.
- Add Olive Oil: With the food processor or blender running on low, slowly drizzle in the olive oil through the feed tube. Continue to process until the mixture is smooth and emulsified. The pesto should have a rich green color and a relatively thick but pourable consistency.
- Taste and Adjust: Stop the machine, taste the pesto, and adjust the seasoning with more salt if needed. You can also add a touch more lemon juice for brightness or olive oil for a thinner consistency.
Homemade pesto offers unparalleled freshness and allows you to customize the flavor profile. Want a nuttier taste? Toast your pine nuts lightly before adding them. Prefer a different herb? While basil is classic, you could experiment with a mix of basil and spinach, or even cilantro for a unique twist. The possibilities are endless!
Assembling Your Delectable Pesto Rice Salad
With your perfectly cooked rice, smoky roasted corn, and vibrant homemade pesto ready, assembling this Pesto Rice Salad is the final, satisfying step. This is where all those incredible fresh ingredients come together to create a truly harmonious and flavorful dish. It’s a visual feast as much as it is a culinary one!
In a large mixing bowl, begin by combining the cooled, fluffy cooked rice with your freshly prepared pesto. Stir gently but thoroughly until every grain of rice is completely coated in the bright green, aromatic pesto. This ensures that every bite is bursting with flavor.
Next, it’s time to add the stars of the show: the halved or quartered cherry tomatoes (their burst of sweetness and acidity is key), the smoky roasted corn kernels, the creamy, tangy crumbled goat cheese, and the finely diced red onion for a subtle bite and beautiful color. The vibrant red of the tomatoes, the golden hue of the corn, and the creamy white of the goat cheese against the green rice create an incredibly appealing presentation.
Gently stir all the ingredients together, taking care not to mash the rice or tomatoes. The goal is to incorporate everything evenly while maintaining the integrity of each component. Once mixed, your salad is almost ready. Before serving, sprinkle the top generously with additional pine nuts for an extra crunch and more crumbled goat cheese, if desired, for an added layer of richness and tang. Serve immediately, or chill for at least 30 minutes to allow the flavors to meld beautifully. This salad is wonderful served at room temperature or chilled, making it perfect for picnics, potlucks, or meal prep.
Serving Suggestions and Variations
This Pesto Rice Salad is incredibly versatile. It makes a fantastic light lunch on its own, a vibrant side dish to grilled chicken or fish, or a delightful addition to any barbecue or picnic spread. Its refreshing flavors are particularly well-suited for warmer weather, but it’s equally enjoyable year-round.
Feel free to get creative with your additions! Consider tossing in some Kalamata olives for a briny kick, sun-dried tomatoes for concentrated sweetness, chopped bell peppers for extra crunch, or even a handful of arugula for a peppery note. Cubed avocado would add a creamy texture, and toasted walnuts or pecans could be substituted for pine nuts if desired. For a heartier meal, you could even mix in some cooked shredded chicken or chickpeas.
Enjoy and Share Your Creation!
I genuinely hope this Pesto Rice Salad becomes a cherished recipe in your household, just as it is in mine. It’s a testament to how simple, fresh ingredients can come together to create something truly spectacular. Its bright, savory, and satisfying profile is perfect for any occasion, from casual weeknight dinners to elegant gatherings.
When you decide to make this delightful salad, I would absolutely love to see your culinary masterpiece! Please be sure to snap a picture and tag me on Instagram @thebakermama. There’s nothing more inspiring than seeing the creative twists and personal touches you bring to the recipes I share. Happy cooking and enjoy every flavorful bite!
xoxo,
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Pesto Rice Salad
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- Author: The BakerMama
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 minutes
Yield: 8-10 servings
Description
Fresh roasted corn, juicy cherry tomatoes, and creamy goat cheese crumbles combine to create this savory Pesto Rice Salad that’s bright, flavorful, and incredibly satisfying. The perfect simple side dish that everyone will love, whether served chilled or at room temperature.
Ingredients
Salad Ingredients:
- 4 cups cooked RiceSelect® Texmati rice (cooled)
- ½ cup basil pesto (homemade or high-quality store-bought, see recipe below)
- 1 cup cherry tomatoes, cut into quarters
- ¾ cup roasted or grilled corn kernels (from about 2-3 cobs)
- ½ cup crumbled goat cheese, plus more for garnish
- ¼ cup finely diced red onion
- ¼ cup pine nuts, lightly toasted (plus more for garnish, optional)
For Cooking Rice (if not already cooked):
- 1 cup RiceSelect Texmati rice
- 1 ¾ cups water
- 1 tablespoon unsalted butter (optional)
Pesto Ingredients:
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts
- 1 large clove garlic, minced
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt, or to taste
- ¼ cup high-quality olive oil
Instructions
- Prepare the Rice: If not already done, cook the RiceSelect Texmati rice according to package directions or the method described above (1 cup rice, 1 ¾ cups water, 1 tbsp butter; boil, simmer 15 min, stand 5-10 min). Fluff with a fork and allow to cool completely before using in the salad.
- Roast the Corn: Preheat grill to medium-high. Brush corn cobs with 1 tbsp olive oil and season with ½ tsp kosher salt. Grill, turning frequently, for 10-15 minutes until charred. Cool, then cut kernels from cobs. (Alternatively, oven roast corn kernels at 400°F for 15-20 minutes).
- Prepare the Pesto: In a food processor or blender, combine basil, pine nuts, garlic, Parmesan cheese, lemon juice, and salt. Pulse until well combined and finely chopped. With the machine running on low, slowly drizzle in the olive oil until the mixture is smooth and creamy. Taste and adjust salt or lemon juice as needed.
- Assemble the Salad: In a large mixing bowl, combine the cooled cooked rice and the prepared pesto. Stir gently until the rice is thoroughly and evenly coated with the pesto.
- Add Fresh Ingredients: Gently fold in the quartered cherry tomatoes, roasted corn kernels, crumbled goat cheese, and diced red onion. Stir until all ingredients are well incorporated.
- Garnish and Serve: Sprinkle the salad generously with the toasted pine nuts and additional crumbled goat cheese, if desired. Serve immediately at room temperature, or chill for at least 30 minutes for flavors to meld before serving. Enjoy!