For an extra layer of flavor, consider adding a splash of white wine vinegar or a squeeze of lemon juice to the salad. Feel free to customize the salad with your favorite ingredients. Roasted red peppers, sun-dried tomatoes, or fresh mozzarella would all be delicious additions. If you prefer a creamier salad, stir in a few tablespoons of high-quality mayonnaise just before serving. This salad can be made a day ahead of time. Just be sure to store it in an airtight container in the refrigerator. Serve chilled and enjoy within 2 days.
Insalata di Riso (Italian Rice Salad)
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PREP TIME15 mins
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COOK TIME19 mins
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TOTAL TIME1 hrs 14 mins
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SERVING4 People
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VIEWS18
Escape to the sun-drenched shores of Italy with this vibrant Insalata di Riso. A symphony of textures and flavors, this chilled rice salad is the perfect portable feast, ideal for picnics, light lunches, or a refreshing summer meal. Bursting with colorful vegetables, savory cured meats, and briny olives, it's a delightful culinary journey in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate66 g
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Cholesterol255 mg
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Fiber4 g
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Protein30 g
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Saturated Fat9 g
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Sodium1266 mg
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Sugar3 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
24 mins
In a medium saucepan, combine water, rice, diced carrot, frozen peas, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the rice is tender but still slightly firm to the bite, about 14 minutes. Drain any excess water and spread the rice mixture on a baking sheet to cool quickly, about 10 minutes.
02
Step
5 mins
In a large bowl, gently combine the cubed prosciutto cotto, diced Swiss cheese, drained button mushrooms, canned corn, sliced green olives, sliced black olives, diced pickle, and drained marinated artichoke hearts. Add the cooled rice mixture to the bowl. Drizzle with extra-virgin olive oil and sprinkle with thyme and oregano. Gently fold in the drained tuna, being careful not to break it up too much.
03
Step
30 mins
Divide the Insalata di Riso among 4 serving plates or bowls. Garnish each serving with quartered hard-boiled eggs. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
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RECIPE REVIEWS
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Wilburn Hartmann
Jun 29, 2025I love the addition of the marinated artichoke hearts – they add a wonderful tanginess to the salad.
Susana Funk
Jun 16, 2025My family loved this! It's a great way to use up leftover ham and cheese.
Rashawn Gleason
Jun 10, 2025The instructions are clear and easy to follow, even for a novice cook like me.
Kayley Conroyebert
Jun 8, 2025The chilling time is crucial – it really allows the flavors to come together.
Emmie Halvorson
Jun 2, 2025I made this for a potluck and it was a huge hit! Everyone asked for the recipe.
Cooper Windler
May 13, 2025This salad is so versatile – you can really adapt it to your own taste.
Robyn Gleason
May 11, 2025This recipe is fantastic! So easy to make and the flavors are incredible. It's become a staple for our summer picnics.
Augustus Quitzon
Apr 23, 2025I added some roasted red peppers and it was a delicious addition!