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Italian Rice Salad Recipe
Combining tender rice with tuna, ham, cheese, olives and vegetables, Italian Rice Salad is a chilled Italian classic that’s fresh, colourful and satisfying.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 450 g – 1 lb Arborio or parboiled rice
- 115 g – 4 oz cubed ham
- 150 g – 5 oz cubed Swiss cheese – Emmental works best
- 85 g – 3 oz boiled and drained peas
- 85 g – 3 oz chopped giardiniera – Italian mixed pickled vegetables
- 85 g – 3 oz pitted and quartered green olives
- 150 g – 5 oz tuna
- 5 tbsp corn
- 10 cherry tomatoes – quartered
- fresh basil leaves
- 2 tbsp extra virgin olive oil
- salt and pepper – to taste
Instructions
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Bring a large pot of salted water to a boil. Add the rice and cook according to the package instructions until al dente to prevent the salad from becoming mushy.
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Drain the rice thoroughly, then rinse it under cold running water to remove the excess starch. Set aside and let it cool completely.
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In a large bowl, combine the ham, cheese, peas, pickles, olives, tuna, corn, tomatoes, and basil.
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Add the cooled rice to the bowl with the other ingredients.
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Drizzle with 2 tablespoons of extra virgin olive oil. Season with salt and pepper to taste, then toss until all the ingredients are evenly coated.
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Let the salad rest for 10 minutes before serving.