If you’re craving a vibrant, fresh, and crowd-pleasing dish, Italian Rice Salad is simply unbeatable! This colorful bowlful is packed with tender rice, juicy tomatoes, crisp veggies, briny olives, and tossed in a zingy homemade dressing. It’s my go-to side for picnics, potlucks, or those nights you just want dinner to feel a little more like summer in Italy.
Why You’ll Love This Recipe
- Ultimate Summer Side: This Italian Rice Salad is cool, refreshing, and just screams sunshine on your table—perfect for hot days or picnics.
- Make-Ahead Friendly: The flavors only get better as it sits, making it an ideal prep-ahead dish for lunches or gatherings.
- Customizable & Colorful: You can toss in extra veggies or favorite add-ins, and it always looks stunning thanks to those vibrant, fresh ingredients.
- Balanced & Light: It manages to be hearty without feeling heavy, thanks to a balance of healthy carbs, veggies, and zesty dressing.
Ingredients You’ll Need
The magic of Italian Rice Salad comes from using simple, fresh ingredients that dazzle when brought together. Each addition brings its own punch of flavor, color, and texture—so select the best you can find, and get ready for deliciousness in every bite.
- Cooked Rice (250g/8.8oz): Use cold rice—leftovers or microwave packs work beautifully, and the grains stay perfectly separate in the salad.
- Baby Plum Tomatoes (200g/7.1oz): Sweet and juicy, these tiny tomatoes add color and a pop of freshness to every forkful.
- Red Onion (1 small): Diced for a gentle bite and lovely crunch; if you want it milder, soak the pieces in cold water before adding.
- Black Olives (100g/3.5oz): Briny and bold, they deliver a classic Italian flavor hit—slice or halve them for easy eating.
- Cucumber (100g/3.5oz): Refreshingly crisp, diced cucumber keeps the salad light and adds another layer of coolness.
- Sweetcorn (200g/7.1oz): Cooked and cooled, these golden kernels bring sweetness and snappy texture—so satisfying!
- Fresh Basil (20g/0.7oz): Sliced into ribbons, basil infuses the whole salad with unmistakable Mediterranean aroma.
- For the Dressing: Red wine vinegar, lemon juice, garlic, olive oil, Dijon mustard, dried oregano, plus a good pinch of salt and black pepper form a zesty, punchy vinaigrette that brings everything together.
- Optional Salt & Pepper: Season to taste, just before serving, for that perfect savory finish.
Variations
The beauty of Italian Rice Salad is in its versatility—feel free to mix, match, or substitute ingredients to suit your pantry, garden harvest, or dietary preference. There’s plenty of room to make this classic your own!
- Protein Boost: Add drained tuna or diced cooked chicken to make this salad a hearty meal on its own.
- Vegan Delight: Swap out the Dijon mustard for a vegan brand, and skip any non-vegan garnishes for a totally plant-based version.
- Cheese, Please: Fold in cubes of mozzarella or crumbled feta just before serving for a creamy, tangy twist.
- Swap the Veggies: Use roasted red peppers, artichoke hearts, or even blanched green beans for extra Mediterranean flair.
- Whole Grain Spin: Substitute brown rice or cooked farro for a nutty, wholesome base.
How to Make Italian Rice Salad
Step 1: Whisk the Zesty Dressing
Start by bringing the dressing together—it’s the secret flavor-maker! In a small bowl, whisk the red wine vinegar, lemon juice, minced garlic, olive oil, Dijon mustard, dried oregano, and a generous pinch each of salt and black pepper. Let the dressing sit for a few minutes so the flavors can mingle, or simply shake everything up in a jar with a tight-fitting lid. Either way, you’ll get a fragrant vinaigrette that perks up every ingredient.
Step 2: Prep the Salad Ingredients
While your dressing rests, tip the cooked, cooled rice into a large mixing bowl. Chop the baby plum tomatoes into quarters, dice the red onion, halve the black olives, and dice the cucumber. Add all of these, along with the sweetcorn and slivers of fresh basil, to the rice. Every addition makes the bowl more colorful and inviting!
Step 3: Combine and Toss
Pour the reserved dressing over your salad ingredients. Using a metal mixing spoon, gently stir until everything is evenly coated but take care not to smash the tender veggies or the rice. You want each bite to showcase its own distinct flavors and textures.
Step 4: Transfer and Serve
Now comes the fun part! Spoon the Italian Rice Salad onto a pretty platter or individual bowls, scatter with a little extra fresh basil, and finish with a crack of black pepper. It’s ready for hungry forks or spoons—no need to wait!
Pro Tips for Making Italian Rice Salad
- Rice Matters: For the best texture, opt for firm, cold rice—using rice that’s been cooked in advance or chilled prevents clumps and keeps the salad light.
- Dressing Distribution: Toss the rice with just a splash of dressing before adding the veggies—this little trick helps prevent the grains from sticking together as you mix.
- Mild Onion Flavor: If you’re sensitive to sharp raw onion, soak the diced pieces in icy water for 10 minutes; they’ll lose their harshness but keep their crunch.
- Make It Ahead: Italian Rice Salad actually improves after a short chill, so don’t hesitate to make it several hours in advance—just hold back a little basil to toss in right before serving for vibrant color and aroma.
How to Serve Italian Rice Salad
Garnishes
A generous sprinkle of fresh basil ribbons instantly elevates the salad, but you could also top with shavings of Parmesan, a drizzle of extra-virgin olive oil, or even some toasted pine nuts for delightful crunch.
Side Dishes
Italian Rice Salad is the perfect partner for grilled chicken, roasted fish, or even your favorite veggie burgers. It’s equally happy stealing the show at a lunch buffet, tucked next to crusty bread or antipasto platters.
Creative Ways to Present
For a fun twist, serve the salad in small lettuce cups for easy hand-held bites, scoop it into bell pepper halves, or layer it in a mason jar for charming picnic baskets and lunchboxes on the go.
Make Ahead and Storage
Storing Leftovers
The salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. Just be sure to give it a quick toss before serving, and taste for freshness—the rice will soak up the dressing and the flavors get even better overnight.
Freezing
While Italian Rice Salad is best enjoyed fresh or from the fridge, you can freeze it if you must—just know that the texture of the veggies (especially cucumber and tomato) may soften a bit after thawing. If freezing, do so without the fresh basil and add it after defrosting for a burst of brightness.
Reheating
There’s no need to reheat—it’s a salad meant to be enjoyed cool or at room temperature! If you do want to serve it slightly warmer, simply let it sit out of the fridge for 20–30 minutes before serving. Avoid microwaving, as it can make the veggies soggy.
FAQs
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What’s the best kind of rice for Italian Rice Salad?
Short- or medium-grain rice works beautifully, but honestly, you can use whatever you have—just make sure it’s cooked and completely cooled so the grains are separate and not sticky. Basmati, arborio, or even leftover jasmine rice are all excellent options.
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Can I make Italian Rice Salad ahead of time?
Absolutely! In fact, the flavors meld together even more deliciously if you make it a few hours in advance. Just store it in the fridge and stir in a few fresh basil leaves before serving to perk it up.
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Is Italian Rice Salad gluten-free?
Yes, if you double-check your rice and mustard labels to ensure no hidden gluten, this salad is naturally gluten-free—making it a fantastic dish for sharing at parties with any crowd.
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Can I add protein to make it a meal?
Definitely! Italian Rice Salad is perfect with added tuna, diced cooked chicken, chickpeas, or even slices of hard-boiled egg to make it a more satisfying lunch or light dinner.
Final Thoughts
If you’re looking for an easy, cheerful, and endlessly adaptable dish, give this Italian Rice Salad a try. It’s one of those recipes you’ll want to keep in your back pocket for gatherings or busy weeknights—simple, flavorful, and always a welcome sight on the table. Buon appetito!
Print
Italian Rice Salad Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Gluten Free
Description
This Italian Rice Salad is a vibrant and flavorful dish perfect for a light lunch or as a side dish. The combination of tender rice, fresh vegetables, and a zesty homemade Italian dressing creates a delicious and satisfying meal.
Ingredients
For the Italian dressing
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic, finely chopped
- 3 tbsp olive oil
- 1 tsp dijon mustard
- 2 tsp dried oregano
- Salt and black pepper, to taste
For the salad
- 250 g (8.8 oz) cooked rice, cold
- 200 g (7.1 oz) baby plum tomatoes, cut into quarters
- 1 red onion, diced
- 100 g (3.5 oz) black olives, halved
- 100 g (3.5 oz) cucumber, diced
- 200 g (7.1 oz) sweetcorn, cooked and cooled
- 20 g (0.7 oz) fresh basil, sliced
- Salt and black pepper, to taste
Instructions
- Make the dressing – Put the vinegar, lemon juice, garlic, mustard, olive oil, oregano, salt, and pepper into a small bowl. Whisk together and set aside to allow the flavors to develop. Alternatively, combine all ingredients in a jar, shake well, and set aside.
- Make the salad – In a large bowl, combine the rice, tomatoes, onion, black olives, cucumber, sweetcorn, and basil. Pour in the prepared dressing and mix well. Spoon the salad onto a serving platter or into individual bowls.
Notes
- If serving for a gluten-free diet, check the labels carefully.
Nutrition
- Serving Size: 1 serving
- Calories: 289 kcal
- Sugar: 5g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
