Pesto Rice Salad - The BakerMama

Ingredients

• 4 cups cooked RiceSelect® Texmati rice
• ½ cup basil pesto (see recipe below)
• 1 cup cherry tomatoes, cut into fourths
• ¾ cup roasted or grilled corn kernels
• ½ cup crumbled goat cheese
• ¼ cup red onion
• ¼ cup pine nuts
• 2 cups fresh basil
• 1/3 cup pine nuts
• 1 clove garlic
• ¼ cup grated parmesan cheese
• 2 tablespoons lemon juice
• ¼ teaspoon salt
• ¼ cup olive oil