Italian Rice Salad (Insalata di Riso)

A classic summer Italian recipe

Italian Rice Salad (Insalata di Riso)

Rice salad is one of the most iconic dishes of the Italian summer. Fresh, colorful, and versatile, it’s a staple at beach lunches, picnics, barbecues, and big family gatherings. Despite its simplicity, this dish has an interesting history that blends practicality, creativity, and tradition.

The version we know today is relatively modern, born in the post–World War II era during Italy’s economic boom. With rice becoming more popular and domestic refrigerators more widespread, Italians started experimenting with cold dishes that were easy to store and transport.

Although cold rice-based dishes have existed for centuries in other cultures (such as in some Arab or Asian recipes), Italian cold rice salad truly became a trend in the 1960s and 70s, turning into a symbol of quick, shareable summer meals.

Every household has its own version! Instead of hot dogs, you can use diced cooked ham; swap pickled vegetables for green or black olives, gherkins, fresh cherry tomatoes, or raw carrots. Many recipes also include hard-boiled eggs or shaved cheese. Here’s my favorite recipe.

🍽️Serves: 4 ⏲️Time: 30 minutes 🧺Ingredients:

• 400 g parboiled rice

• 8 hot dogs

• 150 g canned tuna in oil (drained)

• 100 g peas (fresh or frozen)

• 100 g sweetcorn

• 1 jar of pickled mixed vegetables (giardiniera)

• 2 tbsp vinegar

• Extra virgin olive oil, to taste

• Salt & pepper, to taste

• Juice of half a lemon (optional)

🥣Instructions:

1. Cook the rice

Boil the rice in plenty of salted water. Once al dente, drain and immediately run under cold water to stop cooking. Transfer to a large bowl and let cool completely. When just warm, add a drizzle of olive oil and 1 tbsp of vinegar (preferably white wine vinegar), mixing well so the grains stay separate.

2. Prepare the ingredients

Cook the peas in lightly salted water for 4–5 minutes, then drain and cool. If using frozen corn, cook it the same way. Slice the hot dogs into rounds and boil them briefly in salted water; drain and cool. Drain the giardiniera well and dice the vegetables into small, even cubes.

3. Assemble the salad

Add the peas, corn, hot dogs, and pickled vegetables to the cooled rice. Season generously with extra virgin olive oil, salt, pepper, and—if you like—a few drops of lemon juice. Mix thoroughly so everything is evenly combined.

4. Chill

Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. It’s even tastier if prepared a few hours ahead so the flavors can meld together. 💡Tips:

• Cook the rice al dente: once mixed with the other ingredients and chilled, it will soften slightly. Overcooked rice can turn mushy.

• Don’t skip the olive oil + vinegar step while the rice is still warm—this is key for flavor and texture.

• Make it ahead: rice salad tastes better after resting, so prepare it a few hours or even the day before.

• Serve well chilled—especially in summer. Perfect for picnics, buffets, beach lunches, or lazy no-cook days.