Rinse the rice under cold water until the water runs clear. In a pot, bring 1 cup of water to a boil, add the rice, cover, and simmer for about 10 minutes until cooked. Remove from heat and let it cool.

While the rice is cooking, chop the cherry tomatoes, cucumber, bell pepper, and slice the olives. Dice the cooked ham and mozzarella cheese.

In a small bowl, whisk together olive oil, white wine vinegar, mustard, minced garlic, salt, and black pepper until well combined.

In a large bowl, combine the cooled rice, chopped vegetables, proteins, and dressing. Toss gently to combine all ingredients.

Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled.