Recipe: Arborio Rice with Spring Vegetables Dill and Red Wine Vinaigrette - Dear Allie: There is a similar salad in this site. Here is the repost:

Arborio Rice with Spring Vegetables, Dill and Red Wine Vinaigrette
Recipe from: The Well Dressed Salad by Jennifer Joyce, Photography by Sian Irvine
Cookbook Heaven at Recipelink.com

My sister Teresa makes a delicious concoction called Confetti Rice Salad. I have modified her idea slightly by using arborio rice with spring vegetables. Arborio is a stubby flat rice that is mainly used to make risotto. Far heartier than standard rice, it will retain its texture without going soggy.

Servings: 6 appetizer, 4 (main course) or 8 (side dish)
Preparation time: 30 minutes

250 g/8 oz arborio rice
125 g/4 oz/l cup shelled fresh or frozen peas
1 bunch of thin asparagus, trimmed and cut into 2.5 cm/1 inch pieces
100 g/3 1/2 oz/1 cup fine green beans, trimmed
salt
1 medium red onion, finely chopped
4 spring onions (scallions), finely chopped
200 g/7 oz jar artichokes, drained and cut into quarters
1 red (bell) pepper, de-seeded and finely chopped
20 black olives, pitted and halved
2 tbsp finely chopped fresh dill
2 tbsp finely chopped fresh flat leaf parsley
2 tbsp finely chopped fresh mint
CLASSIC RED WINE VINAIGRETTE:
4 tbsp red wine vinegar
7 tbsp extra virgin olive oil
1 garlic clove, finely chopped
1/2 tsp Dijon mustard
1 tsp sugar
1/2 tsp each salt and freshly ground black pepper

Cook the rice in boiling water until al dente. Drain, rinse with cold water and drain again, then place in a large mixing bowl.

Blanch the peas, asparagus and beans in separate pans of salted water until al dente. Drain and immediately immerse in iced water. Drain and dry on tea towels (dishtowels) and place in the bowl with the rice.

Add the onion, spring onions (scallions), artichokes, (bell) pepper, olives, dill, parsley and mint.

Combine all the vinaigrette ingredients in a screw-top jar, shake well and pour the dressing over the salad. Combine well, taste and add more salt and vinegar, if necessary, and serve.

GET ORGANIZED
The dressed salad will keep for 4 hours, but do not add the onion until 1 hour before serving. The dressing, blanched vegetables and pasta can be prepared in the morning and stored in the refrigerator.

VARIATIONS
Orzo or other small pasta could be used in place of the rice, cooked fresh baby artichokes would be much better than bottled if you have time to prepare them. Shelled broad (fava) beans could be added.