Italian Rice Salad (Insalata Di Riso)
This post may contain affiliate links. Please read our disclosure policy.
This Italian Rice Salad (Insalata Di Riso) is a refreshing and colorful dish made with tender short-grain rice mixed with various fresh vegetables, herbs, a light dressing, and optional meat or meat seafood. It’s delightful and ready to serve in 30 minutes!
This simple make-ahead rice dish is ideal for picnics or lunch at the beach. Looking for more salads? Try my Zucchini and Corn Salad or a healthy Nicoise Salad.
Quick Look: Italian Rice Salad (Insalata Di Riso)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 8 people
- Dietary Info: Gluten-free, can be made vegetarian
- Method: Boiled rice + chilled mixed salad
- Technique: Cook and fully cool the rice, then fold it with chopped vegetables and dressing so each grain stays separate and flavorful
- Flavor/Texture: Fresh, tangy, savory, briny, hearty
The Reason Everyone Loves This Italian Rice Salad
Growing up, my nonna made this simple insalata di riso on hot summer days. She would make it in the morning and set it in the fridge until lunchtime. It was perfect after a long morning at the beach. This simple recipe is inspired by my nonna’s. I took the liberty to make it a little less traditional than the Italian version.
It is a perfect make-ahead lunch or dinner to take to the beach, potluck, or picnic. Insalata di riso makes a great alternative to pasta salad and it is naturally gluten-free.
Rice salad is a dish of a thousand variations and is easy to customize based on preference. Serve it alongside Grilled Chicken Thighs.
Made With Amore,
“So yummy and fresh.”
– Cynthia
Table of Contents
Simple Ingredients
This recipe relies on simple ingredients found in the pantry or refrigerator.
- Arborio Rice (or long-grain white rice): Tender yet slightly firm grains that hold up beautifully in a chilled salad
- Extra Virgin Olive Oil + Lemon: The bright, zesty dressing that brings everything together
- Vegetables (Cucumber, Bell Pepper, Tomatoes, Onion, Peas, Corn): Add crunch, color, and freshness in every bite
- Olives: Briny, savory pops of flavor that give the salad its classic Italian character
- Hardboiled Eggs: Creamy, protein-rich addition that makes the salad more satisfying and hearty
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Caprese Rice Salad: rice, fresh mozzarella, cherry tomatoes, basil, and Balsamic Vinaigrette.
- Mediterranean Rice Salad: rice, pine nuts, chickpeas, red peppers, feta cheese, olives, fresh parsley, and Lemon Dressing.
- Add Protein: Stir in chickpeas, tuna, grilled chicken, or Easy Pan Seared Shrimp to make this Italian rice salad even more hearty and satisfying.
- Antipasto Rice Salad: Rice, salami, provolone cheese, Roasted Peppers, artichoke hearts, and a red wine vinaigrette.
How to Make Italian Rice Salad
Rice salad is easy to make and uses fresh ingredients to create a delicious all-in-one meal!
- Rinse the rice under running water until the water comes out clear.
- Cook rice according to package directions until slightly al dente. For the rice to be al dente, remove the pot from the heat and drain it two minutes before the cooking time indicated on the package. The grain should be a little hard in the center.
- Once cooked, drain in a colander and lay flat on a baking sheet to cool while preparing the other salad ingredients.
- Place all dressing ingredients in a jar with a lid and shake until combined.
- Alternatively, add them to a small bowl and whisk them together. Set aside. Take out the garlic clove, and shake again before adding it to the rice salad.
- Make hard-boiled eggs cooked to your doneness preference. Run under cold water, peel, and cut them in quarters. Set aside.
- Place cooked rice in a mixing bowl and add the Italian salad vegetable ingredients (except hard-boiled eggs).
- Gently toss the ingredients together to combine.
- Pour the dressing over and gently toss with salad tongs until all the ingredients are together.
- Transfer to a large serving platter or bowl and garnish with fresh parsley, basil, and hard-boiled eggs.
Italian Rice Salad (Insalata Di Riso) FAQs
Insalata di riso, or Italian rice salad, is a refreshing and colorful dish perfect for warm weather. It typically consists of short-grain rice cooked until tender and mixed with various fresh vegetables, herbs, a homemade dressing, and sometimes meat or seafood. It makes a delicious meal and a healthy salad.
Make sure to rinse the rice thoroughly before cooking to remove excess starch, and avoid overcooking the rice so it doesn’t become mushy. Also, make sure to let the rice cool to room temperature before mixing it with the other ingredients.
Yes, you can use leftover rice for Italian rice salad. Just make sure to cool it to room temperature before mixing it with the other ingredients. If it has been sitting in the fridge, make sure to fluff it well with a fork to break it up before mixing in the vegetables. You will need 3 cups of cooked rice.
Let the rice salad cool to room temperature before storing it in an airtight container in the refrigerator. It can be stored in the refrigerator for 2-3 days. Give the rice salad a good stir to redistribute the dressing and ensure that all the ingredients are evenly coated before serving.
Serving Suggestions
This easy Italian rice salad is a perfect make-ahead dish that shines as part of a light lunch, picnic spread, or simple summer dinner. I love serving it alongside Chicken Spiedini, Blackened Chicken, or Crispy Baked Cod for a protein-packed meal, and it also pairs beautifully with No Knead Italian Focaccia Bread, Asparagus Salad, or Tuscan Roasted Broccoli for a colorful table.
My Pro Tips
Recipe Tips
- Use fresh, seasonal ingredients: Use the freshest and most flavorful ingredients. Seasonal vegetables are best and add brightness and texture to the salad.
- Cut the ingredients evenly: Cut the vegetables into bite-sized pieces and try to keep them all about the same size to mix evenly with the rice.
- Don’t overdo the dressing: Start with a little dressing and add more as needed. You want the dressing to coat the ingredients but not overwhelm them.
- Chill before serving: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
More Summer Side Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Italian Rice Salad
Ingredients
Dressing
- 6 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice, or white wine or red wine vinegar
- 1 teaspoon fresh lemon zest
- Salt and Pepper to taste
- 1 clove garlic, crushed and left whole
Rice
- 1 cup arborio rice, or short-grain white rice
- 4 cups water
- 1 pinch salt
Italian Rice Salad Add-Ins
- ½ cup red bell pepper, diced
- ½ cup cucumber, diced
- ¼ cup red onion, diced
- ¾ cups cherry or plum tomatoes, quartered
- 1 cup frozen corn thawed and cooked according to package instructions, or canned drained corn-OR- 1 cup frozen peas thawed and cooked according to package instructions (or canned drained peas)-OR- use 1/2 cup of each
- ½ cup green pimento-stuffed green olives, or black olives (or combination), sliced
- 3 tablespoons fresh basil, chopped
- 3 tablespoons fresh parsley, chopped
- 3 hardboiled eggs cooked to your doneness preference, peeled and quartered
Optional Protein Additions
- 1 cup cubed diced ham, prosciutto, or prosciutto cotto
- 1 can Italian-style tuna packed in oil, excess oil removed
- 1 cup mozzarella balls
- 1 16 oz. jar of giardiniera salad, drained, chopped into smaller pieces
Instructions
Make the Dressing
- Place all dressing ingredients in a jar with a lid and shake until combined. Alternatively, add them to a small bowl and whisk them together. Set aside. Take out the garlic clove, and shake again before adding it to the rice salad.
Cook the Rice
- Rinse rice under running water until the water comes out clear. Rinsing the rice for rice salad removes some of the starches, so the rice isn’t gluey or overly sticky.
- Cook rice according to package directions until slightly al dente (about 15 minutes)- no mushy rice! For the rice to be al dente, remove the pot from the heat and drain it two minutes before the cooking time indicated on the package. The rice won’t absorb all the water like a normal pot of rice. In the center, the grain should be a little hard.
- Once cooked, drain in a colander and lay flat on a baking sheet to cool while preparing the other salad ingredients.
Assemble the Salad
- Make hard-boiled eggs cooked to your doneness preference- I like them cooked for 6-7 minutes in boiling water. Run under cold water, peel, and cut them in quarters. Set aside.
- Place cooked rice in a large mixing bowl and add the Italian salad vegetable ingredients (except hard-boiled eggs). Pour the dressing over and gently toss with salad tongs until all the ingredients are together. Transfer to a large serving platter or bowl and garnish with fresh parsley, basil, and hard-boiled eggs. Buon Appitito.
Notes
- Use fresh, seasonal ingredients: Use the freshest and most flavorful ingredients. Seasonal vegetables are best and add brightness and texture to the salad.
- Cut the ingredients evenly: Cut the vegetables into bite-sized pieces and try to keep them all about the same size to mix evenly with the rice.
- Don’t overdo the dressing: Start with a little dressing and add more as needed. You want the dressing to coat the ingredients but not overwhelm them.
- Chill before serving: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
so yummy and fresh
Yes! A great one for summer!
My nonna used to make this every summer at out beach house! So easy and delicious!