Insalata di Riso (Italian Rice Salad) Recipe – Italian Special
Insalata di Riso, or Italian Rice Salad, is a colorful, refreshing dish often enjoyed during the warmer months in Italy. This versatile salad features perfectly cooked rice mixed with a medley of chopped vegetables, cheeses, cured meats, and olives, all lightly dressed with olive oil and vinegar. Served chilled, it’s the perfect make-ahead meal for picnics, potlucks, and summer gatherings. Both light and satisfying, Insalata di Riso offers a burst of Mediterranean flavors in every bite. Let’s dive into this delicious and vibrant recipe
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
For the Salad:
- 1½ cups long-grain or parboiled rice
- 1/4 cup diced cooked ham or salami
- 1/4 cup cubed provolone or mozzarella cheese
- 1/4 cup canned corn kernels (drained)
- 1/4 cup peas (fresh or frozen and cooked)
- 1/4 cup chopped pickles or gherkins
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons pitted green or black olives, sliced
- 2 tablespoons capers (optional)
- Fresh basil or parsley, chopped (for garnish)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar or lemon juice
- Salt and pepper to taste
Cook the Rice:
In a large pot, cook the rice according to package instructions.
Drain and spread it out on a tray to cool completely.
Fluff with a fork to separate the grains.
Prepare the Ingredients:
While the rice cools, chop and prepare all the salad ingredients: dice the ham, cheese, pickles, slice the olives, and halve the tomatoes.
Cook the peas if using frozen, then let them cool.
Make the Dressing:
In a small bowl, whisk together olive oil, vinegar (or lemon juice), salt, and pepper until well combined.
Adjust seasoning to taste.
Assemble the Salad:
In a large mixing bowl, combine the cooled rice with all the chopped salad ingredients.
Pour the dressing over the rice mixture and toss gently to combine.
Make sure all the ingredients are evenly coated.
Serve:
Transfer the salad to a serving bowl or platter.
Garnish with chopped parsley or basil for a fresh finish.
Serve chilled for best flavor.
Recipe Notes :
Rice Choice : Parboiled rice holds its shape well and is traditional, but basmati or jasmine rice works too.
Vegetarian Option : Skip the meat or add more vegetables like roasted bell peppers or artichokes.
Storage : Store in the refrigerator in an airtight container for up to 2–3 days.
Serving Suggestion : Pair with grilled meats, focaccia, or enjoy as a light lunch on its own.
