Roasted Red Pepper Rice Salad
Brighten up your table with this vibrant and refreshing Roasted Red Pepper Rice Salad, a perfect blend of wholesome grains, crisp vegetables, and bold Mediterranean flavors. This quick and easy recipe combines tender long-grain rice with smoky roasted red peppers, juicy cherry tomatoes, crunchy cucumber, and zesty red onion, all tossed in a tangy homemade vinaigrette featuring olive oil, balsamic vinegar, and fresh lemon juice. A sprinkle of fresh parsley and basil adds an aromatic finish, while optional crumbled feta cheese takes it to the next level. Ideal as a chilled side dish or a light vegetarian main course, this salad is both satisfying and packed with nutrients. Ready in just 35 minutes, it’s the ultimate solution for healthy meal prep, potlucks, or any time you crave bold, fresh flavors.
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Recipe Information
Ingredients
- 1 cup long-grain rice
- 2 cups water
- 2 roasted red bell peppers
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 0.25 cup fresh parsley
- 0.25 cup fresh basil
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese (optional)
Instructions
Rinse the rice in cold water until the water runs clear, then combine the rice and water in a medium saucepan.
Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and all the water is absorbed.
Remove the rice from the heat, fluff with a fork, and allow it to cool to room temperature.
While the rice is cooling, dice the roasted red peppers, slice the cherry tomatoes in half, dice the cucumber, and finely chop the red onion. Set aside.
Chop the fresh parsley and basil leaves finely.
In a small bowl, prepare the vinaigrette by whisking together the olive oil, balsamic vinegar, lemon juice, minced garlic, salt, and black pepper.
In a large mixing bowl, combine the cooled rice, roasted red peppers, cherry tomatoes, cucumber, red onion, parsley, and basil. If using, add the crumbled feta cheese.
Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
Taste and adjust seasoning if needed. Chill the salad in the refrigerator for at least 20 minutes before serving to allow the flavors to meld.
Serve the Roasted Red Pepper Rice Salad as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3601 mg | 157% | |
| Total Carbohydrate | 115.4 g | 42% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 37.8 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 779 mg | 60% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1765 mg | 38% | |
*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.
