Italian Rice Salad

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Welcome, food enthusiasts, kitchen adventurers, and all-around lovers of good eats! Today, we’re diving spoon-first into a culinary delight that’s perfect for summer picnics, family gatherings, or just because you’re feeling a little fancy. Meet the Italian Rice Salad, a dish that’s as vibrant and diverse as Italy itself. Ready to embark on this tasty journey? Buckle up your aprons and let’s get stirring!

Video: Watch Me Make Italian Rice Salad

Ingredients: A Symphony of Flavors

First things first, let’s gather our motley crew of ingredients. Think of them as the cast of an Italian soap opera: each with its own personality, yet somehow they all come together in perfect harmony.

  • Rice: Leftover rice from last night’s dinner is perfect for this dish. Any kind will do, but the more, the merrier!
  • Cherry Tomatoes: Juicy little bursts of sweetness, like tiny flavor bombs waiting to explode.
  • Mozzarella: Because every great Italian dish needs cheese. These little guys are the VIPs of the salad world.
  • Pickled Peppers: Colorful and tangy, bringing a bit of drama to the mix.
  • Marinated Onions: Adding a zesty kick that makes your taste buds dance.
  • Arugula: Fresh and peppery, the green goddess of the salad world.
  • Chickpeas: I like to add a drained can of chickpeas for extra fiber and protein
  • Olive Oil & Vinegar: The dynamic duo of dressings, ensuring everything stays nice and zesty.

The Assembly: Where the Magic Happens

Alright, let’s get down to business. Making Italian Rice Salad is easier than convincing an Italian grandmother to share her secret pasta sauce recipe. Here’s how you do it:

  1. Cook the Rice: If you don’t already have leftover rice, cook up a fresh batch. Otherwise, skip this step and give yourself a pat on the back for reducing food waste.
  2. Chop, Chop: While the rice is chilling, channel your inner chef and start chopping. Halve the cherry tomatoes, slice the pickled peppers, and marinate the onions. Drain a can of chickpeas and chop any other veggies you want to include. Give the the arugula a rough chop.
  3. Mix and Mingle: In a large bowl, combine the cooked rice with all your chopped veggies, mozzarella balls, pickled peppers, marinated onions, chickpeas and arugula. Drizzle generously with olive oil and a splash of vinegar. Season with garlic powder, Italian seasoning, salt and pepper to taste.
  4. Chill Out: Let the salad sit for at least 15 minutes before serving. This gives all those wonderful flavors time to get to know each other.

Serving: The Grand Finale

When it’s time to serve, bring out your Italian Rice Salad with a flourish. This dish is perfect as a side for grilled meats, a main course for a light lunch, or a snazzy potluck contribution. You can even use it as a base for adding your favorite protein – think grilled chicken, shrimp, or even tofu for a vegetarian twist. Don’t be surprised if it steals the spotlight – it’s just that good.

Buon Appetito!

And there you have it. Italian Rice Salad: a dish that’s easy to make, bursting with flavor, and guaranteed to impress. So next time you’re looking to add a little Italian flair to your meal, skip the pizza and pasta (just this once) and whip up this delightful salad instead. Your taste buds will thank you, and you’ll have a new favorite recipe in your culinary repertoire.

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Italian Rice Salad


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  • Author: jzmcbride
  • Total Time: 15 minutes
  • Yield: serves 6 – 8 1x

Description

Use leftover rice to make a delicious Italian Rice Salad. No need to turn on the oven. And it’s delicious!


Ingredients

Units Scale
  • 2 cups cooked and cooled rice or grain (any kind of rice or grain will work)
  • small vidalia/sweet onion, chopped
  • 1/2 cup red wine vinegar
  • 1 can of chickpeas (garbanzo beans) drained and rinsed
  • 23 small seedless cucumbers, chopped
  • 1 cup cherry tomatoes, sliced in half
  • 4-ounce ball of mozerella, roughly chopped
  • 1/2 cup of pickled peppers or giardinera, roughly chopped
  • 1 bag of arugula, roughly chopped
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon italian seasoning
  • salt and pepper
  • (optional) chopped basil

Instructions

  1. In a small bowl, add chopped onions and vinegar and let the onions marinate for at least 10 minutes.
  2. Add the rice, chickpeas, peppers, cheese, cucumbers, tomatoes and arugula to a large bowl. Top with the marinated onions.
  3. Pour the olive oil over the mixture and toss well. Add the spices and seasonings and toss again.

Notes

  • Serve as a salad or use it as the base for chicken, pork, shrimp, fish or tofu.
  • Store leftovers in the refrigerator for 3 – 4 days. Bring to room temperature before serving
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: recipe

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