Loretta Sebastiani

Loretta Sebastiani
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Italian rice salad
( Insalata di riso multigusto )

Our original home cooking

This rice salad is ideal for those who love salami, eggs, cheese and tuna in oil in the same dish. I added some vegetables including mushrooms in oil to these ingredients to soften and blend together all the flavors. It's a cold rice salad for your special occasions in summer. You can pair a rosé or white wine depending on the other courses.

difficulty: easy

time: 1 h

calories: 509 (kCal)

Ingredients / Serves 12

  • 600g (1.3 pound) long-grain, parboiled rice
  • 250g (8.8 ounces) cotto ham in a slice
  • 6 hard-boiled eggs
  • 200g (7 ounces) Emmental cheese, in a piece
  • 2 160g (5.6 ounces) cans natural tuna
  • 140g (5 ounces) porcini mushrooms in oi, well drained
  • 140g (5 ounces) zucchini in oil, well drained
  • 280g (10 ounces) sun dried tomatoes in oil, well drained
  • 3 tablespoons dried chives
  • 7 tablespoons extra virgin olive oil
  • Salt
easy recipe
preparation: 30 minutes
cooking: 30 minutes
total: 1 h
How many calories in a serving?
Calories: 509 (kcal) 26 % - 2128 (kJ)
Protein: 22.5 (g) 45 % GDA
Total fat: 27.8 (g) 40 % GDA
Total carbohydrate: 44.5 (g) 17 % GDA
Sugars: 1.2 (g) 2 % GDA

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Recipe for Italian rice salad

Preparation and cooking

  • - Cook rice al dente stage in abundant boiling water, lightly salted.
    Drain and run under cold water to stop cooking.
    Drain well again.
  • - Meanwhile prepare all other ingredients in a large bowl:
    cotto ham and Emmental, cubed
    natural tuna well drained and crumbled with a fork
    porcini mushrooms, zucchini and sun dried tomatoes cut into little pieces
    hard boiled eggs, sliced (but remember to put apart some slices to garnish your dish).
  • - Once cooked and drained the rice, transfer it in the bowl.
    Add chives and olive oil too.
  • - Stir with delicacy, taste with salt only if necessary.
  • - Garnish with some egg slices.

Just before serving

  • - If you prepare this rice salad in advance keep it in the fridge but remember to take it to room temperature at least an hour before.
  • - On the contrary serve after an hour.



  • - This rice salad can also be prepared well in advance. In the morning for the evening, for example.
  • - You can add some tablespoons mayonnaise, if liked. But remember nutrition facts vary a lot.
  • - I used natural tuna not to increase total fat too much.

Menu planning

  • - This rice salad is too rich in ingredients to be a daily dish. I suggest you to prepare it for your special occasions in summer. You'll astonish your guests, surely!
  • - I have another tip for you. Have you ever served rice salad as starter? my husband and I have noticed this trend in prestigious Italian restaurants recently. I think it's a very good idea. Just a couple of tablespoons per person accompanied with stuffed vegetables or caponata, bruschetta or crostini. Here's your starter!
    Then you can serve your main dish based on meat or fish and close your meal with a summer cake such as fresh fruit tart or French summer log or homemade ice cream cake
    Remember that serving rice salad as starter every portion is smaller and so these doses serve more people.

Useful links for this recipe

Healthy eating

  • - Nothing to say about this rice salad. It's too rich in fat and calories for your daily menu as I've already written. A special occasion is a rare event and so don't worry about calories, fat, sugars ...


What's the right wine for " Italian rice salad "?

My husband and I have different tips according to the other dishes that can accompany this rice salad. You could pair Montepulciano d'Abruzzo Cerasuolo (Abruzzi wine) if your meat dishes are not too elaborated, Riviera Ligure di Ponente Rossese (wine of Liguria) ideal with lamb and Collio Pinot Grigio (wine of Friuli) if your main dish is seafood.