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Easy Italian Rice Salad Recipe (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!
This simple make-ahead rice dish is ideal for picnics or lunch at the beach. A similar recipe is this Tuna Salad.
Easy Italian Rice Salad Recipe (Insalata Di Riso)
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 as a first or a single main course. It’s prepared in advance and can be kept for up to two or three days!
You will also love 35 BEST Italian Summer Recipes!
Table of Contents
- Easy Italian Rice Salad Recipe (Insalata Di Riso)
- Simple Ingredients
- What is Italian Rice Salad?
- Best Rice for Italian Rice Salad Recipe
- How to Make Easy Italian Rice Salad Recipe (Insalata Di Riso) Step-by-Step Photos
- Assembly
- Substitutions and Variations
- How to Store Italian Rice Salad
- Top tips
- FAQs
- What to Serve with Italian Rice Salad Recipe (Insalata Di Riso)
- Easy Italian Rice Salad Recipe (Insalata Di Riso) Recipe
Simple Ingredients
This cold Italian rice salad is a traditional summer staple in Italy. It’s easy to make and requires very little preparation since the recipe relies on ingredients found in the pantry or refrigerator.
Dressing
- Extra virgin olive oil
- Fresh lemon juice (or white wine or red wine vinegar)
- Lemon zest
- Salt and Pepper to taste
- Clove garlic
Rice
- Arborio rice (or long-grain white rice)
- Water
- Pinch of salt
Italian Rice Salad Add-Ins
- Red bell pepper
- Cucumber
- Red onion
- Cherry or plum tomatoes
- Frozen corn thawed and cooked according to package instructions (or canned, drained corn)-OR- Frozen peas thawed and cooked according to package instructions (or canned drained peas)-OR- use 1/2 of each
- Green, pimento-stuffed green olives, or black olives (or a combination)
- Fresh basil, chopped
- Fresh parsley, chopped
- Hardboiled eggs cooked to your doneness preference
Optional Protein Extras
- 1 cup cubed diced ham, prosciutto, or prosciutto cotto
- 1 can Italian-style tuna packed in oil, excess oil removed
- 1 cup mozzarella balls
See the recipe card for quantities. Also, see variations near the bottom of the post.
What is Italian Rice Salad?
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.
The flavors of the salad can vary depending on the ingredients used. Still, it often features tangy and slightly sweet notes from vinegar and olive oil dressing, salty and savory notes from cured meats or cheese, and fresh and crisp notes from vegetables.
Other options: basmati rice, brown rice, quinoa, farro, or cauliflower rice.
If you are looking for pasta salads, try these: Easy Italian Tortellini Pasta Salad Recipe , Pasta Salad with Arugula, Antipasto Pasta Salad Recipe, and Greek Style Pasta Salad.
Best Rice for Italian Rice Salad Recipe
The best rice for Italian rice salad is a short-grain variety, such as Arborio or Carnaroli rice. These types of rice are high in starch and have a creamy texture when cooked, which helps to bind the ingredients together and create a cohesive salad.
Short-grain rice also absorbs flavors well, so it can easily take on the flavors of the other ingredients in the rice salad.
Overall, using the right type of rice is essential for making a delicious and authentic Italian rice salad. Short-grain rice varieties like Arborio or Carnaroli are readily available in most grocery stores and are a great choice for this dish.
How to Cook the Rice for Insalata di Riso
The rice should be cooked until tender but still slightly firm to retain its shape and texture. It is important to rinse the rice thoroughly before cooking to remove excess starch, which can make the salad sticky.
Once cooked, the rice is cooled and mixed with the other ingredients and a simple dressing.
How to Make Easy Italian Rice Salad Recipe (Insalata Di Riso) Step-by-Step Photos
Rice salad is easy to make and uses fresh ingredients to create a delicious all-in-one meal!
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.
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.
Assembly
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).
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. Buon Appitito.
Substitutions and Variations
This delicious light summer meal has various options based on seasonal ingredients and taste preferences.
Italian rice salad is a versatile dish that can be customized to suit your tastes and the ingredients you have on hand. This rice salad recipe’s beauty is that you can make it your own. Here are some ideas for variations and combinations of ingredients:
- Classic Italian rice salad: rice, good quality canned Italian tuna, green olives, cherry tomatoes, red onion, celery, hard-boiled eggs, and parsley with a simple vinaigrette.
- 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.
- Roasted vegetable rice salad: rice, roasted vegetables (such as eggplant, zucchini, red pepper, and onion), toasted pine nuts, fresh herbs, and a balsamic vinaigrette.
- Summer rice salad: rice, sweet corn, cherry tomatoes, cucumber, avocado, cilantro, and lime dressing.
- Greek-style rice salad: rice, cucumber, sun-dried tomatoes, feta cheese, kalamata olives, red onion, cherry tomatoes, and a lemon-oregano vinaigrette.
- Antipasto rice salad: rice, salami, provolone cheese, roasted red peppers, artichoke hearts, and a red wine vinaigrette.
- Asian-inspired rice salad: rice, edamame, shredded carrots, red cabbage, cilantro, and a soy-ginger dressing.
These are just a few ideas to get you started but feel free to experiment with different ingredients and flavor combinations to create your unique version of rice salad.
How to Store Italian Rice Salad
Italian rice salad should be stored in an airtight container in the refrigerator. Here are some tips for storing Italian rice salad:
- Chill before storing: Let the rice salad cool to room temperature before storing it in the refrigerator. This will prevent condensation from forming inside the container, which can make the salad watery.
- Use an airtight container: Store the rice salad in an airtight container to prevent it from drying out or absorbing other flavors from the fridge.
- Eat within 2-3 days: Italian rice salad can be stored in the refrigerator for 2-3 days. After that, the vegetables may wilt, and the flavors may not be as fresh.
- Mix before serving: Give the rice salad a good stir to redistribute the dressing and ensure that all the ingredients are evenly coated.
- Don’t freeze: Italian rice salad does not freeze well, as the texture of the rice and vegetables will become mushy when thawed.
Following these storage tips, you can enjoy leftover Italian rice salad for a few days and keep it fresh and flavorful until it’s time to serve again.
Top tips
- The proper rice: Use short-grain rice such as Arborio or Carnaroli rice to absorb the dressing and hold its shape well.
- Rinse the rice: Rinse the rice thoroughly before cooking to remove excess starch, which can make the rice sticky.
- Cook the rice properly: Cook the rice until it is tender but still slightly firm so that it retains its shape and texture.
- Cool the rice: Once the rice is cooked, spread it out on a baking sheet and let it cool to room temperature before mixing it with the other ingredients. This will prevent the vegetables from wilting and the dressing from being absorbed too quickly.
- 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.
Following these tips, you can make a delicious and authentic Italian rice salad that will be a hit at any gathering or as a refreshing summer meal.
FAQs
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.
Yes, you can add protein to Italian rice salad, such as tuna, chicken, shrimp, or hard-boiled eggs.
What to Serve with Italian Rice Salad Recipe (Insalata Di Riso)
Delicious dishes to serve with Italian Insalata di Riso:
Easy Italian Rice Salad Recipe (Insalata Di Riso)
Easy Italian Rice Salad Recipe (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!
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
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
- Pinch of salt
Italian Rice Salad Add-Ins
- 1/2 cup red bell pepper, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, diced
- 3/4 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
- 1/2 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 Extras
- 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 16oz. jar of giardiniera salad, drained, chopped into smaller pieces
Instructions
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.
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.
Assembly
- 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
Top tips
-
- The right rice: Use short-grain rice such as Arborio or Carnaroli rice to absorb the dressing and hold its shape well.
-
- Rinse the rice: Rinse the rice thoroughly before cooking to remove excess starch, which can make the rice sticky.
-
- Cook the rice properly: Cook the rice until it is tender but still slightly firm, so that it retains its shape and texture.
-
- Cool the rice: Once the rice is cooked, spread it out on a baking sheet and let it cool to room temperature before mixing it with the other ingredients. This will prevent the vegetables from wilting and the dressing from being absorbed too quickly.
-
- 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.
- Prep Time: 15 min
- Cook Time: 15 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
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!