Rice salad



The classic rice salad is the summer dish par excellence: fresh, light and full of appetizing seasonings to customize according to your taste, as long as they are colorful, tasty and seasonal! You can have fun creating new combinations using different ingredients, as long as they are all cut into very small cubes. If you are looking for some delicious variations, you can gain inspiration from our other recipes, such as mango and pineapple rice salad, brown rice salad,  or sea-scented rice salad. Quick and easy to make, the rice salad is a unique dish ideal for your summer menus, and can be prepared in advance and kept in the fridge until served. A classic rice salad will bring a breath of fresh air to your table, and thanks to its attractive colors, children will love it too. Because it is such a light dish, you can offer a dessert that is just as simple, fresh and delicious, like our gluten and lactose-free peach cheesecake: it is a truly irresistible idea for the summer!

Arborio rice 2 ½ cups (300 g)
Tuna in oil 1.6 cups (200 g) - drained
Cluster tomatoes 1 ½ cup (150 g)
Caciocavallo cheese 1 ½ cup (150 g)
Cooked ham 2 cups (100 g) - diced
Peas ½ cup (80 g)
Red peppers ¾ cup (75 g)
Yellow peppers ¾ cup (75 g)
Black olives ½ cup (80 g) - pitted
Pickles ½ cup (80 g)
Chives to taste
Fine salt to taste

How to prepare Rice salad

To make a classic rice salad, place a pot full of salted water on the stove. Once it is boiling, pour in the peas 1 and blanch them for about 3 minutes. Once the peas have been drained 2, pour the rice 3 into the same water. Cook the rice 2-3 minutes less than the cooking time indicated on the package.

In the meantime, prepare the seasoning: wash the peppers, remove the stem, seeds and internal filaments 4, cut them first into strips and then into cubes (5-6) and place them in a large bowl where you will collect all the other ingredients.

Wash and cut the tomatoes in half 7, dig out the pulp with a teaspoon 8 and cut them into cubes 9.

Dice the baked ham (prosciutto cotto) 10. Also cut the caciocavallo cheese into cubes 11 and cut the pickles 12

and pitted olives into rounds 13. When about 2-3 minutes are left before it finishes cooking, drain the rice 14 and let it cool by placing it on a cold tray 15 (previously stored in the refrigerator) in order to facilitate cooling.

Flavor the seasoning with chives cut into small pieces 16, add the peas and rice that will have cooled in the meantime 17. To finish, add the crumbled tuna 18

and the baked ham, adjust the salt and stir with a spoon 19. Cover the bowl with plastic wrap 20 and let sit in the refrigerator until serving so it will be cold and the flavors will have blended together 21.


You can store rice salad in the refrigerator in an airtight container for 2-3 days. If you used fresh ingredients, you can also freeze the rice salad.


To make the classic rice salad even tastier, you can season it with a spoonful of mayonnaise or balsamic vinegar. As an alternative to caciocavallo cheese, it is possible to use other cheeses with a similar consistency, such as Asiago, Edam or Gruyère; mozzarella, on the other hand, is not recommended because it would release too much moisture.