Insalata Di Riso (Rice Salad)

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This is a typical dish you will find in Italy during the summer months. Everyone makes their own concoction so to speak but the basics are always the same, a mixture of rice, vegetables, olives, ham or mortadella, and tuna.

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Insalata di Riso

A delicious cold rice salad perfect for summer meals, beach food and barbecues!
Course Main Course, Salad
Cuisine Italian
Keyword insalata di riso, rice salad
Servings 8 people

Ingredients

  • 2 cups Jasmine Rice
  • 3 cups Water
  • 1 tsp Salt
  • 1 Zucchini diced
  • 1/2 Red Onion diced
  • 1 Corn cob cut the kernels off the cob
  • 1/2 cup Sweet Peas
  • 1/4 tsp Salt

Add-ins

  • 1/3 cup Castelvetrano Olives
  • 2 Pickled Peperoncini diced
  • 1/4 lb Ham or Mortadella diced
  • 1/3 cup Artichoke hearts diced
  • 4 oz Mild Provolone diced
  • 1 6.7 oz Jar of Italian Tuna in Olive Oil I'm using Tonnino
  • 1/2 cup Cherry tomatoes diced
  • 1 tbsp Fresh Parsley diced
  • 2 Lemons juiced
  • Salt & Pepper to taste
  • Olive oil for drizzling over salad

Instructions

  • Everything must be room temp when putting this together. And this salad is best prepared the day before so it can sit and marinate.
  • Cook your rice in a rice cooker or pot. Add the rice, water and salt, bring to a boil and lower to a simmer and cook for 10-15 mins until tender. Set aside to cool.
  • Preheat the oven to 400℉. Dice the zucchini and onion. Add them to a sheet pan with the corn and season with salt and pepper and a drizzle of olive oil. Mix to coat and roast in the oven for 15 – 20 mins until the vegetables are tender. Set aside to cool.
  • To a small pot, add the frozen peas, 1/4 tsp of salt and 1/3 cup of water. Bring to a boil and let it simmer for 3-4 mins. In the meantime prepare a bowl with water and ice so you can shock the peas to stop the cooling process when they are done.
  • Now prepare all the other add ins. Dice the cheese, mortadella or ham, parsley, artichoke hearts and peperoncini. Drain the olive oil from the tuna.
  • To a large serving bowl, add the cooked rice, all the vegetables, the peas, cheese, mortadella or ham, tuna, artichoke hearts, peperoncini, olives, and parsley.
  • Season with salt and pepper to taste, pour the lemon juice over the salad and drizzle with lots of olive oil. Mix well, making sure to break up any clumps of rice. Adjust the seasoning to taste, you may like more lemon juice or salt.
  • Cover with plastic wrap and refrigerate overnight. Before serving take it out to sit at room temp for 30 mins.
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