Description
This Italian Rice Salad recipe is a refreshing and flavorful dish perfect for picnics, potlucks, or a light lunch. Packed with a mix of vegetables, cheese, and a tangy dressing, it’s a satisfying option for any occasion.
Ingredients
Scale
Rice Salad:
- 2 cups cooked and cooled long-grain rice
- 1/2 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/2 cup canned artichoke hearts, chopped
- 1/2 cup black olives, sliced
- 1/3 cup diced red bell pepper
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup cubed provolone or mozzarella cheese
- 2 tablespoons capers (optional)
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine Ingredients: In a large mixing bowl, combine the rice, cherry tomatoes, cucumber, artichoke hearts, black olives, red bell pepper, red onion, parsley, cheese cubes, and capers if using.
- Prepare Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
- Toss and Chill: Pour the dressing over the rice mixture and toss until everything is evenly coated. Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
- Serve: Serve the salad chilled or at room temperature.
Notes
- Use Arborio rice for a more traditional texture.
- This dish can be made a day ahead.
Nutrition
- Serving Size: 1 cup
- Calories: 215
- Sugar: 3g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
