How to make italian rice salad

• Begin by preparing the rice. Rinse the rice well and put it in a pot of boiling salted water to cook. Remember to drain the rice a couple of minutes before it's fully cooked.
• While the rice is cooking, prepare the vegetables. Clean the peppers by removing the seeds and stem, then slice the peppers and cut into cubes. Cut the tomatoes in half, remove the water and seeds, and cut the flesh and outer layer into cubes like the peppers.
• Slice the pickles and de-seeded black olives into rounds. Finally, slice and then cube the cooked ham and Caciocavallo cheese. Combine all the ingredients for the dressing in a large bowl and crumble the fresh herbs (chives, oregano, or basil, or all three if you like). Tear the drained canned tuna by hand and add it to the bowl along with the drained cooked peas.
• Drain the rice and add it to the mixture to make the salad. Add a spoonful of mayonnaise and a few drops of balsamic vinegar, if desired, then mix everything together with a wooden spoon until all the ingredients in the super rice salad are well combined.
• Cover the seasoned rice salad with all the ingredients using plastic wrap and put it in the fridge until it's warm or cold (depending on your preference). Once at the desired temperature, the rice salad is ready to be served.