Italian Rice Salad - Insalata di Riso ___

Italian Rice Salad - Insalata di Riso

Ingredients

For the Rice Salad:

  • 2 cups carnaroli rice
  • 1 boullion cube
  • 8 cups water
  • 1 10oz jar Italian pickled vegetables, drained
  • 1 cup sweet frozen corn, thawed
  • 1 red bell pepper, cut into a 1/2 inch dice
  • 1 yellow bell pepper, cut into a 1/2 inch dice
  • 1 3oz can of Italian tuna packed in olive oil
  • 3 ounces mortadella, cut into a 1/2 inch dice
  • 1 cup castelvetrano olives
  • 0.5 cup extra virgin olive oil
  • salt and black pepper as desired

Directions

Get the ingredients used in this recipe HERE.

Place a large saucepan on the stove with the water and boullion cube to a boil and cook the rice until al dente, about 20-25 minutes.

Drain and run the rice under cold water. Leave the rice in a colander until it becomes quite dry and has completely cooled. Remove to a large mixing bowl.

Add all the remaining ingredients to the bowl and mix until well combined. Taste for seasoning and season with salt and pepper as desired. Refrigerate until cold.

*This recipe is ideal to make a day ahead of serving.