Insalata di Riso

Italian Rice Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Italian Cooking

Classic Italian Cooking

By Valentina Harris

Published 2008

  • About

Dress the vegetables and the rice while they are still warm to absorb the flavors from the other ingredients. This is a summertime classic in Italy, and is very popular on picnics. It is exactly the kind of food you want to eat when the sun is high and temperatures are soaring.


  • cups long-grain Italian rice
  • 2 carrots, cubed
  • ½ cup green beans, diced
  • 1 medium potato, peeled and cubed to the same size as the carrot cubes
  • 1 small zucchini, cubed
  • 2 tablespoons black or green olives, roughly chopped
  • 4 anchovy fillets, drained, rinsed, drained, dried, and chopped
  • 1 tablespoon capers, rinsed and roughly chopped
  • 1 tablespoon chopped fresh Italian parsley
  • sea salt and freshly ground black pepper


  • 7 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice


  1. Cook the rice in lightly salted boiling water for 18 minutes, or until tender. Meanwhile, cook the other vegetables in a separate pan until also tender.
  2. Drain the rice and all the vegetables thoroughly and place in a large bowl. Add the anchovies, olives, capers, and parsley and using a very large spoon or your hands, mix well until evenly combined.
  3. Mix the olive oil and lemon juice together in a separate bowl to make the dressing, then pour over the rice. Mix again and season with salt and pepper to taste.
  4. Allow to stand for at least 1 hour before serving. If you need to chill the salad, make sure it is at room temperature when you serve it so that the flavors come through.