Italian Rice Salad (Insalata di Riso)

Name: Italian Rice Salad (Insalata di Riso)
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 serving
Ingredients: 350 g rice; 120 g tuna; 150 g peas; 150 g sweet corn; 2 carrots; 25 olives; 150 g tomatoes; 150 g cheese; 100 g ham; 3 eggs; 60 ml olive oil; 30 ml lemon juice

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Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings
6
Calories
544 kcal
Course
Main Course, Appetizer
Cuisine
Italian

Italian Rice Salad (Insalata di Riso)

Iris Warren

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Italian rice salad (Insalata di Riso), with its fresh and light taste, its colors, and the thousands of flavors that come together in the dish, is one of the most beloved recipes made during summer.Rice salad in Italy is the cold dish King of summer because it's a fresh and tasty recipe.Traditionally, we make rice salad with one part of mixed vegetables, one part of cheese, one part of ham and/or tuna in oil, sweet corn and hard-boiled eggs. Finally, we season it with a little vinegar or lemon juice and some excellent extra virgin olive oil.

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Ingredients

Servings

350 g rice - 1 ¾ cup (Carnaroli or Arborio)
120 g tuna - 4 oz (in oil)
150 g peas - ~5 oz (fresh or frozen)
150 g sweet corn - ~5 oz (canned)
2 carrots
25 olives - pitted (green and black)
150 g tomatoes - ~5 oz (cherry)
150 g cheese - ~5 oz (such as Asiago, Caciocavallo or Fontina)
100 g ham - 3.5 oz, (diced)
3 eggs
60 ml olive oil - 4 tablespoons (extra virgin)
30 ml lemon juice - 2 tablespoons, or apple cider vinegar

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Instructions

To prepare Italian rice salad, first put a large pot of salted water on the stove and bring to a boil. Finally boil the rice.
Drain it when al dente, about two minutes less than the time indicated on the package (usually 14/15 minutes). The grain inside should still be slightly hard. As soon as it's drained, put it in a cold bowl.
Add two tablespoons of vinegar and three tablespoons of oil and stir. Set aside and allow to cool. You can also put it in the refrigerator a few hours to make it easier for the rice to cool. Stir occasionally.
Boil the peas for 2-3 minutes. Drain and set aside to cool.
Boil the eggs for about 10 minutes as well. Peel them and let them cool.
Wash the cherry tomatoes and cut them in half or 4 depending on size and set aside.
Cut the pitted olives into rounds.
Peel the carrots and cut them into cubes.
Cut the cheese and ham into cubes as well.
Drain the tuna from the oil and the corn from the water.
Take a large bowl and start putting the ingredients in a little at a time, not all at once. Alternate with a few spoonfuls of cooled rice. This is to mix all the ingredients more smoothly and evenly.
Put in the peas and carrots and some of the rice. Then the tomatoes, olives and other ingredients and some more rice. Until you run out of both rice and ingredients.
Mix everything together and finally add another round of oil and more vinegar if to your liking. Add the hard-boiled eggs cut into wedges on top of the salad.

Nutrition Information

Show Details

Serving 100g Calories 544kcal (27%) Carbohydrates 59g (20%) Protein 23g (46%) Fat 24g (37%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.01g Cholesterol 126mg (42%) Sodium 681mg (28%) Potassium 446mg (13%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 4039IU (81%) Vitamin C 18mg (20%) Calcium 237mg (24%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 544 kcal

% Daily Value*

Serving	100g
Calories	544kcal	27%
Carbohydrates	59g	20%
Protein	23g	46%
Fat	24g	37%
Saturated Fat	8g	40%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Trans Fat	0.01g	1%
Cholesterol	126mg	42%
Sodium	681mg	28%
Potassium	446mg	9%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	4039IU	81%
Vitamin C	18mg	20%
Calcium	237mg	24%
Iron	2mg	11%