Tasty and easy, this Insalata di Riso, Italian Rice salad, was a summer staple growing up. Lovely al dente rice mixed with fresh and canned veggies, tuna and eggs. It is lightly dressed with evo oil, salt, pepper, and a touch of lemon.
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Tasty Italian summer staple
One of my mother's recurrent dishes in the summer was "Insalata di riso", a cold rice salad. She would prepare it with a mix of fresh veggies, cubes of mozzarella, and a can of tuna packed in olive oil.
Every household in Italy has its own version. My aunt, for example, always mixes in a jar of "giardiniera" and she would add slices of "wurstels" (wieners). Very different from my mom's version, she would also dress it with some mayonnaise.
A cold rice salad
In brief, you can make Insalata di riso in advance, and store it in the fridge. For that reason, it is perfect to bring to outdoor picnics, backyard gatherings, or simply a packed lunch for work. For us, we would bring it to picnics in the countryside, or to the beach, to eat under the big umbrella.
The ingredients
Indeed, the main ingredient of Insalata di riso is rice, which can be Arborio or Carnaroli. We prefer Carnaroli, the same we use to make risotto.
As for the add-ins, I tried to make it as close to my mom's as possible. Our choice was:
- fresh and canned veggies: peas, green beans, tomatoes, corn, olives, artichoke hearts
- cheese: firm mozzarella (you can use Gruyère, provola, fontina)
- protein: tuna, and eggs (often you see cubed ham, and slices of wurstels/wieners)
The preparation
If you use fresh veggies, there are a few steps involved.
- Cook the rice in boiling salted water for about 15 minutes, or according to the time on the package. Drain and rinse under cold water to stop the cooking time. Leave rice in strainer to drain well, then place in a large bowl and set aside.
- Boil the eggs, peas and the green beans.
- Open the can of tuna, discard the oil. Dress the quartered cherry tomatoes with a little oil, salt and pepper. Cut the olives into rounds, drain the corn, cut the artichoke hearts in slivers and finally the mozzarella into cubes.
- Add all the veggies and the mozzarella in a large bowl. Stir well.
- In the bowl with the rice, add the tuna and mix it in. After, add the veggies/mozzarella, and stir well.
- Cover with plastic wrap. Set in the fridge to rest for at least half an hour, along with the eggs in a separate container. When ready to serve, drizzle in evo oil, and if you want, a squeeze of lemon juice and some basil leaves. Optional, a tablespoon of mayonnaise. Place the eggs gently on top, sprinkle black pepper, and serve.
Tasty variations
Indeed, for a quick and tasty Insalata di riso, you can use "giardiniera", the Italian pickled vegetables in a jar, and add tuna or ham, eggs, and cheese. Basically, take any of your favorites and make it your own. As for the rice, it would also work with brown or wild rice.
Beautiful presentation
Insalata di riso presents really well. The colors and textures evoke joyfulness, and playfulness, all things that remind us of those warm summer months. Bring it to the picnic or to the table nicely arranged in the bowl and watch as people are so enticed to dig in.
How to store it
You can keep any lefotvers in an airtight container for 2-3 days in the fridge. If you want to make it ahead, do it the night before and do not dress it until you are ready to serve. Leave the eggs whole, if using, slice and place on top just before serving.
What is wonderful about this salad is the play on texture between the rice and the veggies and the flavors balance well with the use of the olive oil, basil, and lemon. So light and fresh, it is perfect for summer.
Enjoy!
PrintTasty and Easy Italian Insalata di riso with tuna
Tasty and easy, Insalata di Riso, Rice salad, is an Italian summer staple. Al dente rice mixed with fresh and canned veggies, tuna, and eggs, lightly dressed with evo oil, salt, pepper, and lemon juice.
- Total Time: 55 minutes
- Yield: 4-5 servings 1x
Ingredients
- ¾ cup Carnaroli rice
- ½ cup boiled peas
- 1 cup boiled green beans
- 1 can of tuna packed in olive oil
- 10-12 multi color cherry tomatoes
- 8-10 olives
- ⅓ cup corn
- ¼ cup artichoke hearts
- ½ cup firm mozzarella (or Asiago, Gruyère, Fontina)
- 2 boiled eggs
- evo oil
- salt and pepper
Instructions
- Put a pot of salted water on boil and add the rice. Cook for about 15 minutes, or according to the time on the package. Drain and rinse under cold water to stop the cooking time. Leave rice in strainer to drain well, then place in a large bowl and set aside.
- Boil the peas for 3-4 minutes, drain and set aside.
- Then, boil the green beans for 8-10 minutes, drain, chop, and set aside.
- Boil the eggs for about 9 minutes, peel, slice in half, then in quarters.
- Open the can of tuna, discard the oil.
- Wash the multi-color cherry tomatoes, cut in half, squeeze the seeds out, and chop. Dress them with a little oil, salt and pepper.
- Cut the olives into rounds.
- Drain the corn.
- Cut the artichoke hearts in slivers.
- Cut the mozzarella into cubes.
- Add all the veggies and the mozzarella in a large bowl. Stir well.
- In the bowl with the rice, add the tuna and mix it in. After, add the veggies/mozzarella, and stir well.
- Cover with plastic wrap. Set in the fridge to rest for at least half an hour, along with the eggs in a separate container. When ready to serve, drizzle in evo oil, and if you want, a squeeze of lemon juice and some basil leaves. Optional, a tablespoon of mayonnaise. Place the eggs gently on top, sprinkle black pepper, and serve.
Notes
You can keep the lefotvers in an airtight container for 2-3 days in the fridge.
To make a quick version of Insalata di Riso, instead of fresh vegetables, use "giardiniera" (Italian pickled vegetables in a jar) and add any of your favorites.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Pasta & risotto
- Method: Stovetop
- Cuisine: Italian
Keywords: rice salad, italian, summer, easy, insalata di riso, vegetables, tuna, eggs, olives, tasty
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Shailaja says
Wonderful recipe share!!! summer fresh ingredients that make up this delightful Insalata di Riso.
Thank you! Your so right. This rice salad dish just screams outdoor eating and summer! Picnic time has officially begun!
Cheers!
Ramya says
Sorry just saw this now will be making this soon can i use mushrooms and vegan cheese as am a vegetarian perfect for my dinner at home esp no dine in allowed in Singapore will dm you guys if i make this and let you guys know how it goes Thanks Ramya
Thank you Ramya, so excited for you to try this. And of course you can use vegan cheese and mushrooms. Go for it!
Happy cooking!
Farrukh Aziz says
This was so far the best Italian dish I have tasted! The flavors in each bite were just so good! And since I love tuna, that makes this recipe even better. Thanks for sharing!
★★★★★
So happy you loved this Insalata di riso! It's quite tasty and perfect for summer.