1. To make dressing, place ingredients in a screw-top jar and shake well.
2. Cook rice in a large saucepan of boiling, salted water until tender. Drain. Rinse under cold water. Drain.
3. Meanwhile, cut cherry tomatoes into halves. Cut red and yellow capsicums into halves. Remove and discard seeds and membranes. Cut capsicums into 1cm pieces.
4. Combine rice, tomatoes, capsicums, parsley and dressing in a large bowl. Toss to combine. Season with salt and pepper. Refrigerate, covered, for 1 hour.
5. Stir salad gently before serving.

Tip: To save time, try using a bottled French or balsamic dressing. For a change, you can try substituting parsley in the rice salad with mint or basil.

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