Italian Rice Salad

INGREDIENTS

• 1/3 cup Botticelli Cooking Extra Virgin Olive Oil, divided
• ½ cup diced onion
• 2 cups diced assorted fresh vegetables (such as zucchini, yellow squash, peppers, peas)
• 1 teaspoon chopped garlic
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 cups cooked rice
• 1 cup assorted deli meats and cheeses (such as ham, pepperoni, salami, provolone), diced

PREPARATION

1. Pour 1 tablespoon olive oil into medium skillet over medium heat. Add the onion; cook and stir until tender, about 3 minutes. Add the vegetables and garlic; cook and stir until tender, about 3 to 5 minutes. Remove from heat.
2. Place remaining olive oil, salt and pepper in a small bowl; mix well.
3. Place rice, cooked vegetables, and meats/cheeses in large serving bowl. Drizzle with olive oil mixture; toss to combine well.
   
   TIP:

1 cup of uncooked rice yields 3 cups of cooked rice.