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Italian Rice Salad

Italian Rice Salad #SundaySupper

Italian Rice Salad - the perfect summer meal with all the flavours of the Mediterranean!
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Manuela Zangara


  • 450 gms – 1 lb. rice arborio or parboiled
  • 115 gms – 4 oz. ham cubed
  • 150 gms – 5 oz. Swiss cheese cubed (emmenthal would be best)
  • 85 gms – 3 oz. peas boiled and drained
  • 85 gms – 3 oz. mixed Italian vegetable pickles giardiniera, chopped
  • 85 gms – 3 oz. green olives pitted and quartered
  • 150 gms – 5 oz. tuna
  • 5 tbsp corn
  • 10 cherry tomatoes quartered
  • Basil leaves
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste


  1. Cook the rice in salty boiling water following the package instructions. I suggest you keep it al dente as there is nothing worse that a rice salad made with overcooked rice! Drain it well and rinse it under cold water to get rid of the starch. Keep aside to cool down completely.
  2. Put the ham, cheese, peas, pickles, olives, tuna, corn, tomatoes, and basil in a big bowl and mix.
  3. When the rice is cold, add it to the bowl. Season with 2 tablespoons of extra virgin olive oil, and salt and pepper to taste. Mix well.
  4. Keep aside for 10 minutes and then serve.