Italian Rice Salad Recipe

Jennifer Orrange Recipes May 3, 2010 No comments

Rice salad, or insalata di riso, is one of those classic Italian summer dishes that vary greatly from cook to cook. This recipe is especially rich to give an idea of what can go into it. Feel free to tone it down or substitute other things to your taste. Try the Italian Rice Salad recipe for yourself and see how flavourful and delicious it is.


  • 1 ½ cups (300 g) parboiled rice
  • An 8-ounce (200 g) can tuna, drained and shredded, and four canned sardines, boned and shredded


  • 1 hot dog, cooked and sliced, and a 1/4 pound (100 g) slab of ham, diced
  • ¼ pound (100 g) cheese diced
  • ¼ cup pitted, sliced black olives
  • 1 pickled bell pepper, diced
  • 2 ripe, peeled, seeded tomatoes, dice
  • ¼ cup mushrooms in oil, diced
  • 1-2 tablespoons cooked peas
  • ¼ cup pickled button onions
  • 2 hard boiled eggs, sliced or quartered
  • 1 tablespoon rinsed salted or pickled capers
  • 2 pickled artichoke hearts, sliced
  • 1 tablespoon minced parsley
  • ¼ cup olive oil or mayonnaise
  • A tablespoon of lemon juice
  • Salt and pepper to taste


Cook the rice in abundant, slightly salted boiling water. Rinse it with cold water and let it drain. In the meantime, get ready all the other remaining ingredients and put together in a salad bowl. Once the rice has cooled, combine everything in the prepared bowl and chill the salad in the refrigerator. Serve chilled with the rest of the meal.


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