Insalata di riso – Italian rice salad Recipe
Insalata di riso is a colorful Italian rice salad that’s often taken to the beach, on picnics, or served at summer parties. It’s like the Italian version of our pasta salad – filling, full of vegetables, and easy to make with whatever you happen to have in the fridge.
Insalata di riso is the essence of the Italian summer in a bowl – cool, colorful, and full of contrasts between salty tuna, olives, and crunchy vegetables. It’s incredibly flexible: Italians make it with whatever they have on hand, so every family has its own version. It’s a dish that travels well and can sit out on the table, which is why it so often ends up in beach bags and picnic baskets.
Chef's tips
Cook the rice al dente and cool it thoroughly, ideally spreading it in a thin layer on a large tray so it doesn’t stick together – warm rice will soak up too much dressing and the salad will feel heavy. Drain canned ingredients (tuna, corn, olives) very well so the salad doesn’t turn watery, and dice the vegetables finely so every bite is varied. I always season it again after a short chill in the fridge, because the cold slightly mutes the flavors.
How to serve
Serve well chilled in a large bowl, with extra lemon for squeezing and fresh herbs on top. It’s perfect as a main dish on hot days when no one feels like a hot meal, or as a hearty side to grilled vegetables and fish. It’s a great choice for a full-day trip to the lake – it easily keeps for several hours in a cool bag.
Ingredients
- rice can be salad rice or basmati - 250 g
- tuna in olive oil or in its own brine weight after draining - 160 g
- black or green pitted olives sliced - 60 g
- bell pepper diced small - 1 piece
- fresh cucumber diced small, without the watery core - 0.5 piece
- cherry tomatoes halved - 150 g
- canned corn drained - 100 g
- cheese diced - 80 g
- olive oil - 3 tablespoons
- vinegar - 1.5 tablespoons
- mild mustard optional - 1 teaspoon
- salt and black pepper to taste
- fresh basil or parsley chopped - 2 tablespoons
Preparation
- Cook the rice in salted water according to the package instructions until tender but not overcooked, usually about 12–15 minutes.
- Drain the rice in a sieve and briefly rinse under cold water to cool it down and keep the grains separate. Set aside to drain completely.
- In a large bowl, mix the drained tuna, olives, diced bell pepper, cucumber, tomatoes, corn, and cheese.
- In a small bowl, make the dressing: combine the olive oil, vinegar or lemon juice, mustard, a pinch of salt, and pepper. Whisk with a fork until the ingredients come together and the dressing slightly thickens.
- Add the cooled rice to the vegetables and tuna. Pour the dressing over everything and gently toss with a large spoon so you don’t mash the ingredients.
- Finally, add the chopped basil or parsley and gently mix again. Taste and, if needed, season with more salt and pepper.
- Chill the salad in the fridge for at least 30 minutes to let the flavors meld. Serve cold.
Storage
Store the salad in an airtight container in the fridge and eat within 1–2 days. If it seems a bit dry the next day, refresh it with a drizzle of olive oil and a splash of lemon juice or vinegar before serving.
