These amounts are approximate, add more or less vegetables and seasonings to taste and by all means take advantage of what's in season at your local farm stand right now. I like mine heavy on the vegetables. Also the type of rice you use is important. Be sure to use a long-grain rice (e.g. Uncle Ben's, Basmati, Jasmine) because the grains separate easily after they are cooked. Short-grain rice(Arborio, sushi) has a higher starch content. When cooked, it tends to stick together, not what you want for a salad.
I like to use brown rice, but today I used a rice blend called "Royal Blend", it is a mixture of Texmati white, brown, wild and red rice, it has a nice nutty flavor.
6 cups cooked rice, cooled
2 scallions, thinly sliced
1 red pepper, diced
1 zucchini, diced
1 yellow squash, diced
2 carrots, diced
2 stalks celery, diced
1 large tomato, seeded and diced
4 fresh basil leaves, minced
1 tsp Italian seasoning
Zest of 1 lemon
Salt/pepper to taste
Olive oil
Combine all ingredients and add just enough olive oil to coat., keep it light!
If you would like to add some protein to this, add a can of chick peas.
Be creative! Anything you would add to a pasta salad you can do with rice.
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