The rice salad with vegetables is a summer dish that lends itself to numerous variations, each different and maybe even better than the other.
My version is all vegetable, no cheese, no ham for a dish rich in flavors and light in taste.
A few simple seasonal ingredients make this rice salad a must when we go to the beach or on a picnic.
Below, as always, I leave you other ideas to prepare rice salads in always different and delicious ways, and then, right after the photo, we’ll discover how to prepare the rice salad with vegetables!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Rice Salad with Vegetables Ingredients
- 10 oz Basmati Rice (or for salads)
- 2 Bell Peppers
- 3 Carrots
- 1 Tropea Onion
- 5.3 oz Arugula
- 1 tsp Oregano
- 2 pinches Salt
- 3 tbsps Extra Virgin Olive Oil
Preparation of Rice Salad with Vegetables
To prepare the rice salad with vegetables, first clean all the vegetables, peel the carrots and onion, and remove the seeds from the bell peppers.
Cut the vegetables into very small cubes, then heat 2 tablespoons of EVO oil in a large pan and, when hot, add the vegetables and cook them, stirring often to prevent burning.
Meanwhile, cook the rice in plenty of lightly salted water, starting from cold water, cook the rice for the time indicated on the package.
If you see the vegetables drying too much, add a few tablespoons of the rice cooking water and continue cooking until they are tender but still intact, then turn off the heat and let them cool slightly.
Finally, wash and drain the arugula, place it in a large bowl, dress it with 1 tablespoon of extra virgin olive oil, and once the vegetables and rice are at room temperature, add them to the bowl.
Now, just season with a little salt and plenty of oregano, mix very well, cover with plastic wrap, and place in the refrigerator to rest for at least 1 hour before enjoying the rice salad with vegetables and… BON APPETIT
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How to Store Rice Salad
The rice salad with vegetables can be stored in the refrigerator in an airtight container for 2 days without adding the arugula, which tends to wilt and will no longer be fresh and crunchy.
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