Rice Salad (Insalata di Riso)

Rice Salad (Insalata di Riso) is a quintessential Italian dish, particularly popular during the summer months. It’s vibrant, versatile, and the perfect way to use fresh seasonal ingredients. This dish is not just easy to prepare but also offers endless customization possibilities based on your taste. From my own personal experience, the beauty of a rice salad lies in how well the flavors marry after chilling in the fridge, making it a great make-ahead option for gatherings or picnics. Let me show you how I make this refreshing dish that represents a classic comfort food from Italy, ideal for warm days.

Notes on What to Expect:

The rice salad will be colorful, refreshing, and full of delightful textures from the crisp vegetables and creamy cheese or tuna. The longer it sits, the more flavorful it becomes, so don’t rush the chilling process.

Ingredients:

• Rice: 1 ½ cups (300g) of Arborio rice (or any short-grain variety)
• Cooked ham: 2/3 cup (100g), diced
• Caciocavallo cheese: 2/3 cup (100g), cubed (or Asiago/Edam if preferred)
• Tuna: 1 can (180g), drained and crumbled
• Olives: ½ cup (80g), pitted and sliced
• Tomatoes: 1 cup (150g), diced
• Red and yellow peppers: ¾ cup each (150g), diced
• Peas: ½ cup (80g)
• Pickles: ½ cup (80g), diced
• Chives: to taste
• Salt: to taste
• Olive oil: 2 tbsp
• Vinegar: 1 tbsp (optional)
• Mayonnaise: 2 tbsp (optional for creaminess)
• > Go get the must-have equipment and ingredients for making a Savory  #Rice Salad  here.

Preparation Time:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Time to Stand: Refrigerate for 30 minutes to 1 hour (for better flavor)
• > Go get the must-have equipment and ingredients for making a Savory  #Rice Salad  here.

Method:

1. Cook the rice: Bring a large pot of salted water to a boil. Add the rice and cook it according to the package instructions, but reduce the cooking time by 2-3 minutes so that it’s a little firmer. In the last 3 minutes, add the peas to blanch them.
2. Prepare the vegetables and ingredients: While the rice is cooking, dice the peppers, tomatoes (removing seeds), pickles, and olives. Dice the cheese and ham into small cubes. Set them all aside in a large bowl.
3. Drain the rice: Once the rice is done, drain it and spread it out on a tray to cool quickly. You can even place it in the fridge to speed up the process.
4. Combine and season: Once the rice is cool, add it to the bowl of prepared vegetables, cheese, ham, olives, and tuna. Stir gently to mix everything together. Drizzle with olive oil and vinegar for added flavor, and season with salt and chives.
5. Chill: Cover the bowl with plastic wrap and let it chill in the fridge for at least 30 minutes to allow the flavors to meld.

Variations:

• Vegetarian: Omit the ham and tuna, adding extra vegetables like cucumbers, corn, or roasted eggplant.
• Seafood: Substitute tuna with cooked shrimp or crab meat for a seafood twist.
• Dairy-Free: Use a dairy-free cheese alternative or omit the cheese altogether.
• Vegan: Ensure all ingredients are plant-based, and replace mayo with a vegan version.

Tips:

• If you prefer a creamy version, mix in a spoonful of mayonnaise or Greek yogurt.
• Rice salad is even better the next day, so it’s a great dish for preparing in advance.
• You can also add fresh herbs like basil or parsley for a fragrant boost.
• Don’t overcook the rice; it should remain firm to provide a nice texture in the salad.
• > Go get the must-have equipment and ingredients for making a Savory  #Rice Salad  here.

Nutritional Information (Per Serving):

• Calories: 350 kcal
• Protein: 12g
• Carbohydrates: 45g
• Fat: 12g
• Fiber: 3g

Equipment Needed:

• Medium pot for cooking rice
• Large bowl for mixing ingredients
• Knife and chopping board
• Spoon or spatula for mixing
• > Go get the must-have equipment and ingredients for making a Savory  #Rice Salad  here.

I hope this guide has made making Rice Salad seem a little less daunting, or maybe you’ve already tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please leave your honest comment!