Perfect summer rice salad, easy, quick, and always good.
Rice salad is a typical dish of Italian summer cuisine, a great alternative to cold pasta for those looking for a fresh, tasty, and customizable idea. It is made with boiled rice and many other ingredients mixed together, which vary according to taste or what is available in the pantry.
The beauty of rice salad is this: there is no single version. Everyone makes it their own way! For example, pickles are often used, but in my rice salad, you will never find them: I didn’t have them, and to tell the truth, I don’t use them.
This time I seasoned it with artichokes, sun-dried tomatoes, gustera, provolone, and peas, a mix that gives color and a lot of flavors. But the ingredients can change every time: you can add hard-boiled eggs, tuna, diced cooked ham, other cheeses like provola, caciocavallo, scamorza, or asiago. In short, every time we can enrich it with a touch of creativity, creating versions that are always different and never boring.
It is a dish that colors differently every time, perfect to prepare in advance, to be enjoyed cold even several times a week. Ideal for a lunch break, a picnic, or to take to the beach. Moreover, it is quick and easy to make: while the rice is cooking, you cut the other ingredients, then mix everything and voila, ready to serve or put in the fridge.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 403.32 (Kcal)
- Carbohydrates 56.10 (g) of which sugars 1.69 (g)
- Proteins 14.63 (g)
- Fat 13.52 (g) of which saturated 5.59 (g)of which unsaturated 5.88 (g)
- Fibers 2.56 (g)
- Sodium 1,081.97 (mg)
Indicative values for a portion of 185 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 cups rice for salads
- 4.2 cups water (to cook the rice)
- salt
- 3.5 oz wieners
- 1.8 oz peas
- 1.4 oz sun-dried tomatoes in oil
- 1.4 oz artichokes in oil
- 2.6 oz provolone cheese
- 1.8 oz mayonnaise
Tools
- 1 Saucepan
- 1 Cutting Board
- 1 Knife
- 1 Bowl
Preparation
Bring a pot with plenty of salted water (with a bit of coarse salt) to a boil.
When the water boils, add the rice and cook it for the minutes indicated on the package.
If you are cooking the rice plain (i.e., without other ingredients, as in this case), I’ll share a little trick I’ve been using for years:
once you pour the rice into the boiling water, do not stir it!
This way, it won’t stick.
If you stir it immediately, you will have to continue stirring it from time to time to prevent it from sticking to the bottom of the pot.
While the rice is cooking, prepare the rest of the ingredients. Cut the provolone, artichokes, sun-dried tomatoes, and wieners into small pieces. For example, I cut the sun-dried tomatoes into strips first and then into small squares, so they distribute better in the salad. If we have chosen frozen peas, blanch them for a few minutes and drain them well. At this point, put everything in a nice large bowl.
When the rice and peas are cooked, drain them and let them cool completely. Once cooled, add them to the rest of the ingredients in the bowl. Adjust with a bit of salt and also add some mayonnaise, just enough to bind all the flavors well. Mix carefully: the rice salad should already be well seasoned. If it seems a bit dry, you can also add a drizzle of oil.
NOTES
Rice salad can be stored in the refrigerator for 2 or 3 days, best if kept in a well-sealed container. I recommend using stainless steel bowls with lids or airtight containers that close well: this way, it stays fresh and flavorful.
As already mentioned, it is perfect to prepare in advance and bring along for a lunch break, on the beach, or during a day trip.
If you don’t like mayonnaise, no problem: you can skip it and simply dress with extra virgin olive oil. Or, for a lighter and fresher version, you can use a yogurt sauce.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
How long does rice salad last in the refrigerator?
Rice salad keeps well in the refrigerator for 2-3 days, if placed in an airtight container. It’s important to keep it well covered to prevent it from drying out or absorbing odors from other foods.
Can I make rice salad without mayonnaise?
Absolutely yes! If you don’t like mayonnaise, you can dress the rice salad only with extra virgin olive oil, or try a yogurt sauce for a lighter and fresher version.
