Rice salad

Name: Rice salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Arborio rice 1 ½ cup; Tuna in oil (drained weight) 7.1 oz; Datterino tomatoes 1 cup; Scamorza (provola) cheese 5.3 oz; Prosciutto cotto diced 3.5 oz; Peas ½ cup; Red peppers ½ cup; Yellow peppers 2.6 oz; Black olives pitted ½ cup; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste

it es br de fr

Gluten Free

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4 persone
Cost: Low

PRESENTATION

Rice salad is the quintessential summer dish: fresh, light, and full of tantalizing toppings to customize according to your own taste... as long as they are colorful, flavorful, and above all, seasonal!

Easy and quick to make, rice salad can be prepared in advance and stored in the refrigerator until it's time to serve. The perfect solution for having dinner ready at home, but also for a picnic, a meal at the beach, or a packed lunch at the office!

Thanks to its extreme versatility, you can have fun creating new variations using the ingredients you have available, as long as they are all strictly cut into small cubes. So tasty and cheerful, rice salad is perfect for whetting the appetite of both young and old, even during the hottest days... this is our version with ham, peas, cherry tomatoes, peppers, tuna, olives, and basil! And how do you make it?

Discover other delicious rice salad recipes, such as:

And if you love cold dishes, also try barley salad, spelt salad with vegetables, or bulgur salad!

INGREDIENTS: Arborio rice 1 ½ cup (320 g); Tuna in oil 7.1 oz (200 g) - (drained weight); Datterino tomatoes 1 cup (150 g); Scamorza (provola) cheese 5.3 oz (150 g); Prosciutto cotto 3.5 oz (100 g) - diced; Peas ½ cup (80 g); Red peppers ½ cup (75 g); Yellow peppers 2.6 oz (75 g); Black olives ½ cup (80 g) - pitted; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Rice salad

To prepare the rice salad, first bring a pot of lightly salted water to a boil and blanch the peas for one minute 1. Drain the peas in ice water 2 and then transfer them to a large bowl 3.

Pour the rice into the same water as the peas and cook for 14-15 minutes 4. Drain the rice, spread it out on a baking sheet 5, and season with a drizzle of oil 6.

Mix well and let it cool 7. In the meantime, prepare the dressing: remove the top from the peppers 8 and eliminate the seeds and internal filaments 9.

Cut both the red pepper 10 and the yellow one 11 into one-centimeter cubes 12.

Also, cut the scamorza cheese into one-centimeter cubes 13. Finally, cut the cherry tomatoes into quarters. You can now assemble your rice salad: add the yellow pepper 14 and the red pepper 15 to the bowl with the peas.

Add the scamorza cheese 16, diced cooked ham 17, and cherry tomatoes 18.

Enrich the dressing with chopped pitted black olives 19, hand-crushed tuna in oil 20, and fresh basil leaves 21.

Pour the now-cold rice into the bowl 22 and mix everything well 23, then season with a pinch of salt 24.

Drizzle with more oil 25, mix one last time 26, and your rice salad is ready to be served 27!

Storage

Rice salad can be stored in the refrigerator for 2 days.

It cannot be frozen.

Tip

You can customize the rice salad with your favorite ingredients or those you have on hand: for instance, you can replace the scamorza with buffalo mozzarella balls, the cooked ham with grilled and sliced sausages, or you can add hard-boiled eggs cut in half.

Scent the rice salad with lemon zest and juice for a touch of acidity and freshness, or add a couple of tablespoons of mayonnaise for a creamier texture.

If you prefer to replace the rice with grains, try these tasty recipes: barley salad, spelt salad with vegetables, and bulgur salad!

For the translation of some texts, artificial intelligence tools may have been used.