- Salt (optional), for cooking the rice
- 1½ cups jasmine or Arborio rice
- 1 pint grape tomatoes
- ½ cup pitted kalamata olives
- ¼ cup pine nuts
- ¾ cup pesto or more if needed
- Preheat the oven to 350°F.
- Pour 3 cups of water and the salt, if using, in a 2-quart saucepan and bring to a boil over high heat. Stir in the rice, cover the pan, and reduce the heat to low. Let the rice simmer until done, 15 to 20 minutes.
- Meanwhile, cut the tomatoes and olives in half. Toast the pine nuts: Place them in a pie pan and bake them until they are golden brown, 5 to 6 minutes.
- Transfer the cooked rice to a shallow bowl and fluff it with a fork to separate the grains. Let cool 5 minutes.
- Pour the pesto over the rice and stir to combine well. Fold in the tomato and olive halves. Transfer the salad to a serving platter and top it with the toasted pine nuts. Serve warm.