ReceptnaptárInsalata di riso (Italian rice salad)
Insalata di riso is a cool one-bowl dish for the Italian summer: cooled rice with ham, cheese, peas and olives. It's perfect for picnics, the beach or an office lunch, because it can be made ahead.
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Ingredients
Method
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- Cook the rice ahead and cool it completely.
- Mix with the diced ham, cheese, peas, halved cherry tomatoes and olives.
- Drizzle with olive oil and a little vinegar and season with salt.
- Rest in the fridge for at least 30 minutes before serving.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rinse the rice with cold water after cooking so it doesn't stick, then drain it well.
- Add the dressing when the rice is completely cool, so it doesn't soak it all up.
- Chill for 30 minutes before serving so the flavours come together.
Frequently asked questions
How long does it keep?
In the fridge, 2 days.
Is it vegetarian?
Leave out the ham and add sweetcorn and peppers instead; and no tuna.
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More italian ideas
- Panzanella (Tuscan bread salad)
- Chicken and vegetable pasta salad
- Creamy macaroni salad with celery
- Insalata di ceci e tonno (chickpea and tuna salad)
- Caprese salad with fresh pesto
- Spaghetti al pomodoro
- Pasta all'amatriciana
- Pesto alla genovese
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