Start by preparing the pesto: wash and dry the basil very well and grate the Parmesan cheese.
Mix basil, parmesan, pine nuts, oil and salt and blend with a blender: alternatively, crush the ingredients with a mortar. To taste, add a clove of garlic.
 

For the salad, cook the rice in plenty of salted water, drain and let it cool.

Separately, dice the zucchini and sauté them in a pan with a little bit of oil for 5 minutes, adding salt only at the end of cooking.

Chop the dried tomatoes and caciocavallo cheese and add them to the rice along with the zucchini and pesto: serve at room temperature garnishing with pine nuts.

A recipe by @la_cucina_che_vale