Italian Rice Salad Recipe
If you’re looking for the ultimate summer dish that’s as colorful as it is delicious, this Italian Rice Salad Recipe is about to become your go-to favorite. Brimming with tender rice, juicy tomatoes, creamy mozzarella, tangy artichoke hearts, and a zippy herbed dressing, it’s a vibrant celebration of Mediterranean flavors that’s just as perfect for picnics and potlucks as it is for a quiet weeknight dinner. With every bite, you’ll taste the sunshine of Italy—and trust me, your taste buds will thank you!
Ingredients You’ll Need
This dish is a masterclass in the beauty of simple, high-quality ingredients. Each component brings its own character, whether it’s a pop of color, a burst of freshness, or a savory touch that ties everything together. Here’s what makes this Italian Rice Salad Recipe so special:
- Cooked and cooled long-grain white rice (2 cups): The perfect blank canvas, with a tender yet fluffy texture that soaks up the dressing beautifully.
- Cherry tomatoes, halved (1/2 cup): Sweet, juicy, and bursting with summery flavor—choose the ripest you can find.
- Canned or jarred artichoke hearts, chopped (1/2 cup): These add a tangy, slightly briny note and a lovely tender bite.
- Fresh mozzarella pearls or cubed mozzarella (1/2 cup): Creamy and mild, they create those irresistible pockets of richness.
- Black or green olives, sliced (1/4 cup): Brings a salty, savory punch that wakes up your palate.
- Roasted red peppers, diced (1/4 cup): Smoky-sweet and vibrant, they add gorgeous color and a hint of char.
- Red onion, finely chopped (1/4 cup): For a gentle crunch and a bit of sharpness that balances the creaminess.
- Chopped fresh basil (2 tablespoons): Fragrant and peppery, basil brings that unmistakable Italian freshness.
- Chopped fresh parsley (2 tablespoons): Lively and bright, parsley lifts all the other flavors.
- Extra virgin olive oil (3 tablespoons): The base of your dressing—choose the best you can, for a luscious finish.
- Red wine vinegar or lemon juice (1 tablespoon): Adds a zesty tang that makes the whole salad sing.
- Dijon mustard (1 teaspoon): For a touch of subtle heat and to help the dressing emulsify.
- Garlic, minced (1 clove): One clove is plenty for aromatic punch without overpowering the salad.
- Salt (1/2 teaspoon): Essential for enhancing every flavor in the bowl.
- Black pepper (1/4 teaspoon): Just enough to add a little warmth and balance.
How to Make Italian Rice Salad Recipe
Step 1: Whisk the Dressing
Start by making the dressing—this is where the magic begins! In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, salt, and black pepper until everything is well combined and creamy. The dressing should taste tangy, bright, and just garlicky enough. Set it aside while you assemble the rest of the salad.
Step 2: Combine the Main Ingredients
In a large mixing bowl, add your cooled rice first. It’s important the rice isn’t warm, or it’ll melt the mozzarella and wilt the herbs. Next, toss in the cherry tomatoes, chopped artichoke hearts, mozzarella pearls or cubes, sliced olives, roasted red peppers, finely chopped red onion, fresh basil, and parsley. Each colorful ingredient layers in its own texture and taste, making every spoonful a little adventure.
Step 3: Dress and Toss
Pour the dressing evenly over the salad ingredients. Using a large spoon or salad tongs, gently toss everything together until all the rice and veggies are lightly coated. Taste a bite—if you feel it needs a little more salt or pepper, now’s the time to adjust. The salad should look glossy and smell absolutely irresistible.
Step 4: Chill and Let the Flavors Meld
Transfer the salad to the fridge and let it chill for at least 30 minutes. This is the secret to making the Italian Rice Salad Recipe truly unforgettable—the flavors meld together, the rice soaks up the zesty dressing, and everything becomes even more delicious. Serve the salad cold or let it come to room temperature before serving, depending on your preference.
How to Serve Italian Rice Salad Recipe
Garnishes
For a final flourish, sprinkle a bit of extra chopped basil or parsley on top just before serving. A few shavings of Parmesan or a drizzle of good-quality olive oil can add a lovely touch, and if you want a little extra color, scatter a few more halved cherry tomatoes over the top. These simple garnishes make the Italian Rice Salad Recipe look as fresh and inviting as it tastes!
Side Dishes
This salad is a crowd-pleaser on its own, but it pairs beautifully with a crusty loaf of Italian bread, a bowl of minestrone, or a simple grilled protein like chicken or shrimp. If you’re putting together a summer spread, try serving it alongside grilled vegetables or a platter of prosciutto and melon for a true Italian feast.
Creative Ways to Present
For parties or picnics, try serving the salad in individual mason jars or small cups for a grab-and-go appetizer. You can also stuff it into hollowed-out bell peppers for a fun twist, or serve it over a bed of arugula for extra green goodness. However you present it, the Italian Rice Salad Recipe always brings a splash of color and cheer to the table!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Store any extra Italian Rice Salad Recipe in an airtight container in the fridge for up to three days. The flavors deepen as it sits, making for fantastic next-day lunches. Just be sure to give it a quick stir before serving, as the dressing may settle at the bottom.
Freezing
While you can technically freeze rice salads, the fresh veggies and mozzarella tend to lose their best texture when thawed. For peak flavor and crunch, it’s best to enjoy the Italian Rice Salad Recipe fresh from the fridge within a few days of making it.
Reheating
This salad is all about being served cold or at room temperature, so there’s no need to reheat. If you do want to take the chill off straight from the fridge, just let it sit out for about 10–15 minutes before serving. The flavors will perk right up!
FAQs
Can I use a different type Salad, Side Dish
Absolutely! While long-grain white rice is classic, you can switch things up with brown rice, wild rice, or even arborio for extra creaminess. Just be sure to cook and cool your rice completely before assembling the salad.
Is the Italian Rice Salad Recipe gluten-free?
Yes, this recipe is naturally gluten-free, as long as you double-check your mustard and other packaged ingredients to make sure they don’t contain hidden gluten.
How do I make this salad a complete meal?
To turn this into a hearty main dish, add grilled chicken, tuna, or even chickpeas for a vegetarian protein boost. The Italian Rice Salad Recipe is endlessly adaptable to your cravings!
Can I make it ahead for a party?
Definitely! In fact, making it a few hours in advance gives the flavors more time to blend. Just wait to add any extra garnishes until right before serving for the freshest look.
What’s the best way to transport this salad for a picnic?
Pack the Italian Rice Salad Recipe in a well-sealed container and keep it chilled in a cooler. If possible, bring the dressing separately and toss everything together right before you eat to keep the veggies crisp.
Final Thoughts
I can’t wait for you to try this Italian Rice Salad Recipe and make it your own! Whether you serve it at a backyard barbecue or pack it for a sunny picnic, it’s sure to bring people together and spark a little joy at your table. Give it a whirl—you just might find your new favorite summer staple!
Print
Italian Rice Salad Recipe
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing Italian Rice Salad featuring cooked rice tossed with fresh vegetables, mozzarella, olives, and herbs, dressed in a zesty olive oil and red wine vinegar dressing. Perfect as a light main or a flavorful side dish.
Ingredients
Salad Ingredients
- 2 cups cooked and cooled long-grain white rice (or arborio for extra creaminess)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup canned or jarred artichoke hearts, chopped
- 1/2 cup fresh mozzarella pearls or cubed mozzarella
- 1/4 cup black or green olives, sliced
- 1/4 cup roasted red peppers, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
Dressing Ingredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, salt, and black pepper until the mixture is smooth and well combined. Set the dressing aside to allow the flavors to meld.
- Combine the salad ingredients: In a large mixing bowl, add the cooled cooked rice. Then incorporate the cherry tomatoes, chopped artichoke hearts, fresh mozzarella, sliced olives, diced roasted red peppers, finely chopped red onion, chopped fresh basil, and parsley.
- Toss the salad: Pour the prepared dressing over the rice and vegetable mixture. Gently toss everything together until all ingredients are evenly coated with the dressing. Taste and adjust seasoning if necessary.
- Chill before serving: Cover the salad and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to blend beautifully. Serve cold or at room temperature as a side dish or a light main meal.
Notes
- For added texture and a nuttier flavor, substitute brown rice or a wild rice blend for the white rice.
- To make this a more substantial meal, add grilled chicken or canned tuna.
- This salad can be stored in the refrigerator for up to 3 days and tastes great when flavors have mellowed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: No-Cook (after rice is cooked)
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
