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
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.
Notes
- This salad is great for picnics or potlucks.
- You can add diced salami or canned tuna for a heartier version.
- Use brown rice or wild rice for a more wholesome twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
