Kitchen Recipe Collection
Italian Insalata di Riso (Rice Salad)
The ultimate Italian summer lunch. Cold, al dente rice tossed with a vibrant, colorful mix of pickled vegetables, tuna, cheese, and olives.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- parboiled or arborio rice
- canned tuna in olive oil
- giardiniera (Italian pickled vegetables)
- black olives (pitted)
- wurstel (Italian hot dogs) or cubed ham
- emmental or fontina cheese (cubed)
- cherry tomatoes
- peas (cooked)
- extra virgin olive oil
Equipment
- Large pot
- Colander
- Large mixing bowl
Instructions
- 1
Cook the Rice
Boil the rice in plenty of salted water. It is crucial to cook it 'al dente' so it doesn't turn to mush later.
- 2
Cool the Rice
Drain the rice and spread it out on a large baking sheet to cool down quickly. Do not rinse it under cold water, as it ruins the texture.
- 3
Prep Pickles
Drain the giardiniera (pickled carrots, cauliflower, peppers) well and chop into small, bite-sized pieces.
- 4
Prep Proteins
Drain the tuna (saving a little of its oil). Cube the cheese and slice the wurstel or ham.
- 5
Prep Veggies
Halve the cherry tomatoes and slice the olives.
- 6
Combine
In a very large bowl, combine the cooled rice with all the prepared ingredients (pickles, tuna, meats, cheese, tomatoes, peas, olives).
- 7
Dress the Salad
Drizzle generously with good extra virgin olive oil. Toss thoroughly to distribute all ingredients.
- 8
Chill
Cover and refrigerate for at least 2 hours. This salad tastes much better when the flavors have had time to meld.
- 9
Serve
Serve cold right out of the fridge. Perfect for the beach or a hot day.
Cooking Tips
- Using parboiled rice is a common Italian shortcut for this specific dish because the grains remain separate and firm even after days in the fridge.
- The 'condiriso' (pre-mixed jars of rice salad condiments) are popular in Italy, but mixing your own fresh ingredients tastes infinitely better.
Variations
- Vegetarian: Omit the tuna and meat, double the cheese, and add hard-boiled eggs and artichoke hearts.
Chef's Notes & Storage
- Every Italian family has their own specific combination of ingredients for this dish, but it is a mandatory presence on summer beach trips.
Nutrition Estimate
380 calories · 15g protein · 45g carbs · 16g fat · 3g fiber per serving
