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    Home ยป Vegetarian

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    Italian Rice Salad

    Jump to Recipe

    This Italian rice salad can be put together in 10 minutes and is packed with fresh, zingy flavour.

    Using pre-cooked rice is a real time saver in this recipe. I use the microwave kind because there's always a pouch or two in the cupboard.

    The veggies in this recipe are all easy to grab too: a jar of black olives, a few freshly chopped tomatoes, a diced red onion, a handful of sweetcorn and some sliced fresh basil.

    For the dressing, you'll simply whisk vinegar, lemon juice, garlic, olive oil, mustard and dried oregano together.

    I've used red wine vinegar, but white wine vinegar would work too, as would apple cider vinegar if you prefer a note of sweetness.

    Here's the full, quick recipe for my easy Italian rice salad. Enjoy!

    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

    For the salad

    • 250 g (8.8 oz) cooked rice cold (I used a pack of microwave rice)
    • 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

    Equipment

    • Weighing scales
    • Measuring spoons
    • Small mixing bowl
    • Whisk
    • Large mixing bowl
    • Kitchen knife
    • Chopping board
    • Metal mixing spoon
    • Platter

    Instructions

    Make the dressing

    Put the vinegar, lemon juice, garlic, mustard olive oil, oregano and a pinch of salt and pepper into a small bowl.

    Whisk and set aside to allow the flavours to develop. Alternatively, put all of the ingredients in a jar, shake well and set aside.

    Make the salad

    Tip the rice into a large bowl.

    Add the tomatoes, onion, black olives, cucumber, sweetcorn and basil.

    Pour in the dressing you made earlier.

    Stir together.

    Spoon the salad onto a serving platter, or into separate bowls, as preferred. 

    Enjoy!

    Print this Italian Rice Salad recipe

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    5 from 2 votes

    Italian Rice Salad Recipe

    This Italian rice salad can be put together in 10 minutes and is packed with fresh, zingy flavour.
    Prep Time10 minutes mins
    Total Time10 minutes mins
    Course: Salad
    Cuisine: Italian
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 4 people
    Author: Emily Leary

    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

    For the salad

    • 250 g (8.8 oz) cooked rice cold (I used a pack of microwave rice)
    • 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

    Equipment

    • Weighing scales
    • Measuring spoons
    • Small mixing bowl
    • Whisk
    • Large mixing bowl
    • Kitchen knife
    • Chopping board
    • Metal mixing spoon
    • Platter

    Instructions

    Make the dressing

    • Put the vinegar, lemon juice, garlic, mustard, olive oil, oregano and a pinch of salt and pepper into a small bowl.
    • Whisk and set aside to allow the flavours to develop. Alternatively, put all of the ingredients in a jar, shake well and set aside.

    Make the salad

    • Tip the rice into a large bowl.
    • Add the tomatoes, onion, black olives, cucumber, sweetcorn and basil.
    • Pour in the dressing you made earlier and stir together.
    • Spoon the salad onto a serving platter, or into separate bowls, as preferred.

    Video

    Notes

    If you are serving for a gluten free diet, be sure to check the labels carefully.

    Nutrition

    Calories: 289kcal | Carbohydrates: 36g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 410mg | Potassium: 373mg | Fiber: 4g | Sugar: 5g | Vitamin A: 947IU | Vitamin C: 15mg | Calcium: 63mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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    5 from 2 votes (2 ratings without comment)

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