Recipe Courtesy of Michele Di Bari of Sale Pepe, Lahaina, Maui HI

Photography by Mykle Coyne

Serves 5

INGREDIENTS

3 to 4 cups Italian Arborio rice cooked al dente, cooled

¼ cup basil, chopped

¼ cup capers

¼ cup pickled pearl onions

¼ cup green olives, pitted

¼ cup black olives, pitted

¼ cup green peas

¼ cup corn

¼ cup chick peas

¼ cup cannellini beans

¼ cup black beans

1 small or ½ large red or yellow bell pepper, cored, seeded, and chopped

½ cup celery, chopped

½ cup carrot, chopped

2 tablespoons honey mustard

¼ cup vinaigrette, made with extra virgin olive oil and red wine vinegar, plus more as needed

½ cup fresh parsley, chopped

Salt and pepper

¼ cup Grana Padano cheese

METHOD

1. Combine the honey mustard, olive oil and red wine vinegar in a small dish.

2. Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine. Add the Grana Padano cheese, tossing gently to separate the grains.

3. Stir in the parsley, taste, and adjust the seasoning or moisten with a little more vinaigrette. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.