Insalata di Riso (Italian Rice Salad)

A cropped square image of an Italian rice salad in a bowl topped with eggs.

5 from 2 votes

Insalata di Riso is a classic Italian rice salad eaten during the summer months. It's bursting with incredible flavour, addictively delicious and so easy to make. This salad is perfect for a light lunch, taking on picnics or sharing at barbecues!

Prep Time15

Cook Time20

Total Time35

Course: Salad

Cuisine: Italian

Servings: - 8 servings

Author: Emily Wyper

Ingredients

1 cup (200g) Carnaroli or Arborio rice
1 cup (290g/10oz) jar pickled vegetables (such as Giardinera or Gusto Riso)
6 oz (160g) Tuna in olive oil , drained
3/4 cup (3.5oz/100g) cubed ham
2 hard boiled eggs
1/3 cup(40g) olives
3.5 oz (100g) cheese (about 3/4 cup)
¾ cup (100g) frozen peas
Salt

Instructions

Bring a large pot of water to a boil and salt it well. Add the rice and cook for about 20 minutes until cooked through. Add the frozen peas at the last minute to cook through for a few seconds then drain the rice and peas in a sieve.
Run the rice and peas under cold water until completely cold then let it drain while you prepare the rest of the ingredients.
Drain the pickled vegetables, tuna and olives and add them to a large mixing bowl. If the pickled vegetables are not cut into small pieces cut them first.
Cut the cheese and ham into cubes and add them to the vegetables and tuna.
Roughly chop one of the eggs (I like to cut the other into quarters for topping the salad) and add that to the salad.
Make sure the rice is well drained then add it to the other ingredients and toss until everything is thoroughly combined. Top the salad with the remaining egg and serve.

Video

Notes

Storage - once made the rice salad will keep well in the fridge for up to 2 days. It's best served at room temperature.

Nutrition