Rice salad, fresh and tasty, ideal as a first course or a single dish, is perfect for a buffet, but also to take to work or a picnic.
In this season, I always look for easy and quick, but above all fresh recipes, and this rice salad is my family’s favorite.
The preparation is very simple and quick: it takes a little over half an hour to make it and much less to eat it. 😄 Of course, it can be customized according to everyone’s tastes and what you have in the fridge.
Let’s see together how to make the Rice Salad recipe. Prepare the ingredients and let’s get started!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other fresh and tasty recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5.3 oz rice for salads
- 2.5 oz tuna in oil (drained)
- 2 tbsp mayonnaise (heaped)
- 1 carrot
- 2.8 oz cheese (cubed, like feta, asiago, emmental)
- 2 tbsp corn (heaped)
- 3 oz peas
- 2.8 oz cooked ham (diced)
- 1 egg (hard-boiled)
- green olives (pitted, about ten)
- red pepper (grilled in oil – 1 slice)
- extra virgin olive oil
- to taste salt
Tools
To make the Rice Salad recipe you need:
- 1 Pot
- 2 Small Pots
Steps
First, cook the rice: put the rice in a small pot, cover with cold water, and bring to a boil, then count 10 minutes from when it begins to boil, and turn off. In any case, follow the package instructions as cooking times may vary.
Once cooked, drain in a colander and cool quickly with cold running water, just for a moment, then set aside.
In the meantime, prepare the hard-boiled egg: put the egg in a small pot with plenty of cold water and cook for about ten minutes from the time it boils, then cool under cold running water. Once cold, cut it and set aside.
At this point, cook the peas in a small pot. Cut the carrot into sticks and then into cubes. About a couple of minutes before the end of the peas cooking, add the chopped carrots and give a quick boil. I like them cooked, but if you prefer, leave them raw.
Slice the olives, drain the red pepper, and mix the tuna with the mayonnaise. Now you are ready to assemble the rice salad: combine all the ingredients in a large bowl, and finally, season with salt and extra virgin olive oil. Enjoy your meal!
See you in the next recipe.
Storage
You can store the rice salad for about 2 – 3 days in the refrigerator, sealed in an airtight container or covered with plastic wrap.
You can store the rice salad for about 2 – 3 days in the refrigerator, sealed in an airtight container or covered with plastic wrap.
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