If you’re looking for a dish that’s refreshing, bursting with veggies, and genuinely a joy to assemble, you’ll fall in love with this Italian Rice Salad. It’s the ultimate crowd-pleaser for picnics, quick lunches, or whenever you crave a bowlful of Mediterranean sunshine on your table!
Why You’ll Love This Recipe
- Fresh Summer Flavors: Every single bite of this Italian Rice Salad is packed with juicy tomatoes, crisp cucumbers, and aromatic basil—like a Mediterranean holiday in a bowl!
- Quick and Easy: You can whip up this gorgeous salad in just 10 minutes, with minimal prep and no complicated steps—just simple, honest ingredients.
- Make-Ahead Magic: This salad actually tastes even better after a short rest in the fridge, making it perfect for preparing in advance for gatherings or meal prep.
- Vibrant and Versatile: Customize to your heart’s content—swap veggies, add protein, or keep it plant-based; this salad always shines.
Ingredients You’ll Need
There’s a certain kind of magic that happens when just a handful of vibrant, everyday ingredients come together in perfect harmony. Every element in this Italian Rice Salad serves a purpose: adding crunch, color, or that irresistible Mediterranean zing. Here’s what you’ll need, with a few helpful tips for best results!
- Cooked Rice (cold): Choose long-grain or microwavable rice for best texture—just be sure it’s fully chilled for fluffiness and that classic salad bite.
- Baby Plum Tomatoes: Quartered for juicy pops of sweetness in every forkful.
- Red Onion: Diced finely for tang and crunch—the red variety boosts both flavor and color.
- Black Olives: Halved for salty, briny contrast; Kalamata or classic black olives work beautifully.
- Cucumber: Cubed for refreshing, crispy texture that soaks up the tangy dressing.
- Sweetcorn: Adds a touch of natural sweetness and bright sunny color—make sure it’s fully cooked and cooled!
- Fresh Basil: Sliced into ribbons for that aroma you just can’t fake. It brings everything together on a fragrant note.
- For the Italian Dressing: Red wine vinegar, lemon juice, Dijon mustard, olive oil, finely chopped garlic, and dried oregano—all the classics for a tart, herby, and slightly creamy finish.
- Salt & Black Pepper: To season every veggie and lift all those beautiful flavors.
Variations
The beauty of Italian Rice Salad is how endlessly flexible it is—feel free to let your taste buds (or crisper drawer) guide you! Here are a few delicious ways to put your own spin on this summery favorite.
- Add Cheese: Toss in cubes of mozzarella or crumbled feta for a creamy, salty boost that takes this salad into decadent territory.
- Include Protein: Stir in canned tuna, flaked roasted chicken, or cooked chickpeas to make it a hearty meal.
- Switch Up the Veggies: Use roasted bell peppers, artichoke hearts, or grilled zucchini for a smoky Mediterranean twist.
- Make It Gluten-Free: Use certified gluten-free rice and double-check every label so everyone at your table can enjoy without worry.
How to Make Italian Rice Salad
Step 1: Whisk the Vibrant Italian Dressing
Begin by combining red wine vinegar, lemon juice, finely chopped garlic, Dijon mustard, olive oil, and dried oregano in a small bowl. Whisk until everything emulsifies and the oregano begins to bloom in the tangy mixture. For an even quicker way, pop all the ingredients into a jar, seal tightly, and shake vigorously—the flavors blend beautifully!
Step 2: Prep and Combine the Veggies and Rice
Tip the cooled cooked rice into a large mixing bowl. Add the quartered baby plum tomatoes, diced red onion, halved black olives, diced cucumber, sweetcorn, and those glorious fresh basil ribbons. It should already be a feast for the eyes!
Step 3: Dress and Toss
Pour that punchy homemade Italian dressing all over the rice and veggie mixture. Using a large metal spoon, gently stir until everything is glossy and evenly coated, taking care not to smash the veggies or rice grains. Taste and season with extra salt and pepper if you like.
Step 4: Plate and Serve
Transfer your Italian Rice Salad to a platter for sharing or into individual bowls. Scatter a few extra basil leaves on top for drama and freshness, and you’re ready to dig in—or pop it in the fridge for later!
Pro Tips for Making Italian Rice Salad
- Rice Refresh: Rinse cooked rice under cold water to quickly chill and prevent clumping, for a light and fluffy salad base.
- Chill for Flavor Meld: Letting the Italian Rice Salad rest in the fridge for at least 30 minutes lets the dressing infuse every grain and veggie—this step takes the flavor from good to glorious.
- Basil at the Last Minute: Slice and stir in the fresh basil just before serving to keep it vibrant green and super aromatic.
- Balance Your Dressing: Whisk the dressing until creamy, and taste before pouring; a splash more lemon or vinegar can really lift the whole dish.
How to Serve Italian Rice Salad
Garnishes
Italian Rice Salad is a visual stunner as is, but a flourish of extra basil, a sprinkle of freshly cracked pepper, or a handful of toasted pine nuts takes it up another notch. For a little extra sparkle, a few shards of Parmesan shaved over the top make it especially enticing.
Side Dishes
This salad is a scene-stealer at barbecues beside grilled fish or chicken, but it’s equally at home alongside a simple green salad, crusty bread, or a platter of roasted vegetables for a brilliant, all-veggie meal.
Creative Ways to Present
For fun gatherings, scoop Italian Rice Salad into vibrant lettuce cups for handheld party bites, or layer it beautifully in clear glass jars for cheerful picnic fare. It also shines in a ring mold or bundt pan for dramatic, buffet-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Rice Salad keeps wonderfully in an airtight container in the fridge for up to three days. In fact, the flavors deepen over time, making those sneaky fridge raids even more tempting!
Freezing
While technically possible, freezing isn’t recommended since the vibrant veggies and rice can lose their crisp texture after thawing. Italian Rice Salad really shines when enjoyed fresh or within a couple of days of making it.
Reheating
This salad is at its best served cold or at room temperature, so skip reheating. Just give it a gentle toss after it comes out of the fridge, and maybe add a dash more dressing or fresh basil if needed to revive its brightness.
FAQs
-
Can I prepare Italian Rice Salad ahead of time?
Absolutely! In fact, it’s even tastier after a short chill in the fridge, which gives all the ingredients time to absorb the dressing and mingle flavors. Just wait to add the fresh basil until right before serving for the brightest color and taste.
-
What type of rice works best for Italian Rice Salad?
Opt for long-grain or parboiled rice for the most reliable, fluffy grains that don’t stick together—microwavable rice packs are a helpful shortcut on busy days!
-
Is this recipe gluten-free and vegan?
The basic version is naturally gluten-free if you check all your ingredient labels (especially pre-cooked rice). It’s also vegan as written, unless you add cheese or protein extras—so feel free to customize to fit your needs!
-
Can I add other veggies or protein?
Definitely! Italian Rice Salad is wonderfully adaptable—try roasted peppers, artichoke hearts, or zucchini, and add chickpeas, tuna, or even cooked chicken for extra protein and heartiness.
Final Thoughts
I hope this easy Italian Rice Salad brings a burst of color and Mediterranean joy to your table, whether it’s a laid-back lunch, a picnic, or a backyard dinner with friends. Give it a try—you may just find yourself making it again and again!
Print
Italian Rice Salad Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Description
A refreshing and flavorful Italian Rice Salad recipe perfect for a light lunch or side dish. This salad combines tender rice with a variety of fresh vegetables and a zesty homemade Italian dressing.
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 flavors to develop.
- Make the salad: In a large bowl, combine rice, tomatoes, onion, olives, cucumber, sweetcorn, and basil. Pour in the dressing and stir to combine.
- Serve: Spoon the salad onto a platter or into individual bowls. Enjoy!
Notes
- If serving for a gluten-free diet, check 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
