How to Make It
In a medium saucepan of salted boiling water, cook the rice over moderate heat until al dente, about 15 minutes. Just before draining, add the peas and cook for 1 minute. Drain the rice and peas well and spread in an even layer on a large rimmed baking sheet. Drizzle the 3 tablespoons of vinegar over the rice and peas and let cool slightly, about 15 minutes.
In a large bowl, toss the rice and peas with the cheese, soppressata, olives, sliced fennel, scallions and parsley. Drizzle with the olive oil and more vinegar, if desired. Season with salt and pepper and toss to combine. Garnish with the fennel fronds and serve.