Insalata Di Riso Rice Salad
Transform your summer meals with the vibrant and refreshing flavors of Insalata di Riso, a classic Italian rice salad that’s as versatile as it is delicious. Made with al dente Arborio rice, crisp vegetables like cherry tomatoes, cucumber, and carrots, and briny black olives, this chilled salad is loaded with Mediterranean charm. Shredded tuna in olive oil, tender mozzarella balls, and tangy capers add a hearty, savory touch, while a zesty dressing of extra virgin olive oil, lemon juice, and parsley brings it all together. Perfect as a light main course or a flavorful side dish, this easy-to-make recipe is ideal for picnics, potlucks, or as a make-ahead meal for busy days. Ready in just 35 minutes and served cold, Insalata di Riso is a refreshing blend of textures and tastes that’s sure to impress your family and friends.
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Recipe Information
Ingredients
- 300 g Arborio rice
- 150 g Cherry tomatoes
- 1 medium Cucumber
- 2 medium Carrots
- 100 g Black olives
- 150 g Canned tuna in olive oil
- 150 g Mozzarella balls
- 2 tbsp Capers
- 4 tbsp Extra virgin olive oil
- 2 tbsp Lemon juice
- 2 tbsp Parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the Arborio rice and cook according to the package instructions, approximately 10-15 minutes, until al dente. Once cooked, drain and rinse with cold water to cool. Set aside.
While the rice cooks, prepare the vegetables. Dice the cherry tomatoes, peel and dice the cucumber, and finely dice the carrots.
Slice the black olives into rings and shred the canned tuna with a fork.
In a large mixing bowl, combine the cooked and cooled rice, diced tomatoes, cucumber, carrots, and olives.
Add the shredded tuna, drained mozzarella balls, and capers to the bowl.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, chopped parsley, salt, and black pepper to create the dressing.
Pour the dressing over the rice mixture and gently toss until everything is evenly coated.
Taste and adjust seasoning if needed. Optionally, garnish with additional parsley.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve the insalata di riso cold as a main dish or a side dish. Enjoy!
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 14.7 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 1054 mg | 81% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1761 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
