Name: Italian Rice Salad Recipe
Prep time: 15 min
Total time: PT-487688H34M38S
Cuisine: Italian
Ingredients: 2 cups cooked and cooled long-grain white rice; 1/2 cup cherry tomatoes, halved; 1/2 cup diced cucumber; 1/2 cup diced red bell pepper; 1/4 cup pitted black olives, sliced; 1/4 cup marinated artichoke hearts, chopped; 1/4 cup cubed provolone or mozzarella cheese; 2 tablespoons chopped fresh parsley; 2 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; Salt and pepper to taste

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Craving a dish that’s vibrant, incredibly flavorful, and brings a taste of the Mediterranean right to your kitchen? This Italian Rice Salad is the answer! Imagine a medley of tender rice, juicy tomatoes, crisp cucumbers, tangy artichoke hearts, melty cheese, and olives all tossed in a zesty dressing. It’s a fresh, satisfying salad that shines as both a sunny-day lunch and a welcomed addition to any potluck or picnic spread. Every bite bursts with color and crunch, and the best part? It’s as easy to put together as it is to love!

Ingredients You’ll Need

Italian Rice Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Italian Rice Salad lies in its simplicity; each ingredient is thoughtfully chosen to add just the right pop of flavor, color, or texture. From creamy cheese to crisp veggies and briny olives, you’ll find each one works its magic in this medley.

Long-grain white rice (2 cups, cooked and cooled): The perfect blank canvas, cooked rice soaks up the dressing and holds the salad together beautifully.
Cherry tomatoes (1/2 cup, halved): Bursting with sweetness and color, tomatoes add juicy freshness to every forkful.
Cucumber (1/2 cup, diced): Cool, crisp, and hydrating, cucumbers bring crunch and a refreshing bite.
Red bell pepper (1/2 cup, diced): Adds vibrant color and a mild, sweet flavor that brightens up the salad.
Black olives (1/4 cup, pitted and sliced): Give a delicious salty kick and that unmistakable Italian flair.
Marinated artichoke hearts (1/4 cup, chopped): Tender and tangy, these are little flavor bombs in the mix.
Provolone or mozzarella cheese (1/4 cup, cubed): Choose your favorite for creamy, satisfying bites throughout.
Fresh parsley (2 tablespoons, chopped): Lively and herbal, parsley brings freshness and a pop of green.
Extra virgin olive oil (2 tablespoons): For a luxurious, authentic dressing that ties everything together.
Red wine vinegar (1 tablespoon): Brings bright acidity and balance to the salad dressing.
Dijon mustard (1 teaspoon): A small but mighty addition, it emulsifies and adds subtle kick.
Salt and pepper (to taste): Essential for rounding out and enhancing every single flavor in the bowl.

How to Make Italian Rice Salad

Step 1: Prepare the Salad Base

Grab a large mixing bowl and add your cooked, cooled long-grain white rice. Then, gently fold in the cherry tomatoes, diced cucumber, diced red bell pepper, sliced black olives, chopped marinated artichoke hearts, cubed cheese, and freshly chopped parsley. This is where the fun starts—just look at all those colors!

Step 2: Whisk the Zesty Dressing

In a small bowl, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Whisk vigorously until the mixture is smooth and emulsified. This bright, tangy dressing will infuse every grain of rice and every crunchy veggie with irresistible flavor.

Step 3: Toss Everything Together

Pour the dressing over your bowl of rice and veggies. Using a large spoon or spatula, gently toss until everything is evenly coated and glistening. Be gentle, so the ingredients stay vibrant and the rice doesn’t get mushy.

Step 4: Chill and Let the Flavors Meld

Cover the bowl and place it in the refrigerator for at least 30 minutes. This step is important for allowing all those wonderful flavors to mingle and turn your salad from good to truly delicious. You’ll notice the difference!

Step 5: Serve and Enjoy

When you’re ready to eat, give the salad a gentle stir. Taste and adjust seasoning if needed. Serve the Italian Rice Salad cold or let it sit at room temperature for a bit—the flavors only get better with time!

How to Serve Italian Rice Salad

Garnishes

Sprinkle the finished salad with a touch more fresh parsley or a twist of cracked black pepper for a simple, elegant finish. If you’re feeling adventurous, try a shower of grated lemon zest or a few curls of shaved Parmesan for an extra Italian touch!

Side Dishes

Italian Rice Salad pairs beautifully with crusty bread, a bowl of minestrone soup, or a simple green salad. It’s also fantastic alongside grilled chicken or fish, making it an incredibly versatile side that perfectly complements so many meals.

Creative Ways to Present

For your next gathering, try scooping the salad into colorful bell pepper halves or serving it in individual mason jars for a picnic. You can go classic with a pretty platter or serve it family-style straight from the bowl for an easy, unfussy presentation.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers of your Italian Rice Salad tightly covered in the fridge for up to 3 days. The flavors continue to deepen and improve as the salad sits, making it the ideal make-ahead dish for busy weeks or entertaining.

Freezing

While it’s possible to freeze Italian Rice Salad, the texture of the vegetables and cheese may suffer, turning watery or mushy once thawed. For best results and optimal crunch, enjoy it fresh rather than frozen.

Reheating

This salad is designed to be served cold or at room temperature, so there’s no need to reheat. If you do prefer it less chilled, simply let it rest on the counter for 15-20 minutes before serving to take off the cold edge.

FAQs

Can I use a different type of rice for Italian Rice Salad?

Absolutely! Brown rice or wild rice offer a nutty, wholesome twist and hold up well to the dressing. Just be sure the grains are cooked and cooled so they mix easily and keep their shape.

How can I make this salad more filling?

For a heartier option, try adding bite-sized pieces of salami or a can of drained tuna. Both are classic Italian additions that boost the protein and make this salad a satisfying main course.

Is it okay to make the Italian Rice Salad the night before?

Yes, and it actually improves the flavor! Prepare the salad as instructed, cover, and refrigerate. Give it a quick toss before serving and add a fresh drizzle of olive oil or extra parsley if you like.

What can I substitute for artichoke hearts?

If artichoke hearts aren’t your favorite or you can’t find them, try roasted red peppers, hearts of palm, or even capers for a different briny note that still complements the dish.

How do I keep the rice from getting mushy?

Be sure to cool the rice completely before mixing, and avoid overcooking it in the first place. Fluff the rice with a fork to separate the grains and toss the ingredients gently to maintain the best texture.

Final Thoughts

Ready to bring a taste of Italy to your table? Give this Italian Rice Salad a try—it’s quick, colorful, and endlessly customizable. Your family and friends will adore it, and you’ll love how easy it is to make any day feel just a little more special!

Italian Rice Salad Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 15 minutes plus chilling
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A refreshing and flavorful Italian Rice Salad perfect for picnics, potlucks, or as a side dish. Packed with cherry tomatoes, cucumbers, bell peppers, olives, and cheese, all tossed in a tangy dressing.

Ingredients

Scale

Rice Salad:

2 cups cooked and cooled long-grain white rice
1/2 cup cherry tomatoes, halved
1/2 cup diced cucumber
1/2 cup diced red bell pepper
1/4 cup pitted black olives, sliced
1/4 cup marinated artichoke hearts, chopped
1/4 cup cubed provolone or mozzarella cheese
2 tablespoons chopped fresh parsley

Dressing:

2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

Rice Salad: In a large mixing bowl, combine the cooked rice, cherry tomatoes, cucumber, red bell pepper, olives, artichoke hearts, cheese, and parsley.
Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
Pour the dressing over the rice mixture and toss gently to coat all ingredients evenly.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve cold or at room temperature.