Insalata di Riso (Italian Rice Salad) Recipe – Italian Special
Insalata di Riso is a beloved Italian rice salad that captures the essence of Mediterranean flavors. This vibrant dish combines perfectly cooked rice with a medley of ingredients like diced ham, cubed cheese, peas, pickles, and olives, all lightly dressed with olive oil and vinegar. It’s a make-ahead meal that’s ideal for picnics, potlucks, or as a refreshing side dish during summer gatherings. Whether you’re hosting a BBQ or enjoying a leisurely lunch, this salad brings a taste of Italian cuisine to your table.
- 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 :
Vegetarian Variation: Omit the ham and cheese, and add roasted vegetables like bell peppers or artichokes for a hearty, plant-based option.
Storage Tips: Store the salad in an airtight container in the refrigerator for up to 2–3 days. The flavors meld beautifully over time.
Ingredient Substitutions: Feel free to swap out ingredients based on availability or preference. For instance, use basmati rice instead of long-grain, or substitute pickles with capers for a different tang.
