Insalata di Riso is a classic Italian rice salad enjoyed throughout the summer. Bright, flavourful and simple to prepare, this salad makes a perfect light lunch, a picnic staple or a crowd-pleasing dish at barbecues.
Insalata di Riso captures the essence of an Italian summer. Alongside ripe peaches and juicy watermelon, this rice salad is often packed for days at the beach or served at family gatherings.
At first the combination of ham and tuna may seem unusual, but together with the pickled vegetables and cheese it creates a delightful balance of flavours and textures. Once you try it, it’s easy to become a fan.
The salad can be made with fresh chopped vegetables or with jarred pickles — I prefer the pickled mix. In Italy you can find jars labelled “Gusto Riso” or similar giardiniera-style mixes specifically prepared for this salad. Typical jars include pickled peppers, carrots, cauliflower, gherkins, olives and capers, but use whatever vegetables you enjoy.
Ingredients
Ingredient notes and substitutions
- Rice – choose an Italian short-grain risotto rice such as Arborio or Carnaroli for the best texture.
- Tuna – tuna packed in olive oil is recommended for richer flavour; drain well before adding.
- Pickled vegetables – jarred giardiniera or “Gusto Riso” are traditional and convenient. If unavailable, use any pickled mix you like or substitute with fresh chopped vegetables.
- Caciocavallo cheese – a firm Italian cheese commonly used in this salad. If you can’t find it, Fontina, Provolone, Gouda or Gruyère are good alternatives.
Visual walk-through of the recipe
Cook the rice – boil the rice in plenty of salted water for about 20 minutes until tender. Add frozen peas for the final 30–60 seconds of cooking. Drain and rinse the rice and peas under cold water to stop cooking and cool them quickly.
Allow the rice to drain thoroughly so the salad does not become watery while you prepare the remaining ingredients.
Cook the eggs – hard-boil the eggs in a separate pot while the rice cooks, or prepare them ahead of time.
Prepare the other ingredients – drain the tuna and pickled vegetables and place them in a large mixing bowl. Cube the cheese and ham and add them along with the olives.
Combine – roughly chop one boiled egg and reserve the other for decorating the top of the salad. Add the cooled rice and peas to the bowl and toss everything together until evenly combined.
Serve – the salad can be served immediately or chilled for up to 1–2 days. It is best eaten at room temperature so the flavours are at their fullest.
Recipe tips and FAQs
Cool the rice quickly – rinse the cooked rice and peas under cold running water until fully cooled, then drain well. Avoid leaving hot rice sitting in a bowl, as it will retain heat and steam.
Cheese options – if Caciocavallo isn’t available, use Fontina, Gruyère, Gouda, Provolone or Emmental. Cubing a block of cheese gives the salad a pleasant, consistent texture.
Uniform cuts – cut ingredients into similar-sized cubes (pea-sized) so each forkful includes a bit of everything.
Seasoning – salt the cooking water well to season the rice. Because the salad contains briny elements like pickles, ham and cheese, you may not need much additional salt — taste and adjust before serving.
Once prepared, Insalata di Riso will keep in the refrigerator for up to 2 days. Serve at room temperature for best flavour.
Variations to try
- Jarred pickled vegetables – use a mix that includes bell peppers, carrots, cauliflower, gherkins, olives and capers, or choose your favourites.
- Fresh vegetables – swap pickled veg for fresh bell peppers, tomatoes or red onion if you prefer a fresher profile.
- Dressing – traditionally this salad needs no extra dressing thanks to its bold ingredients, but you can toss it with a light vinaigrette if desired.
- Herbs – add fresh basil or parsley for a bright finish; avoid dried herbs in this recipe.
More Italian salads to try
Salads
Cannellini Bean Salad with Tuna and Tropea Onions
Salads
Authentic Tuscan Panzanella Salad
Sides
Sicilian Fennel and Orange Salad
Salads
Chickpea Tuna Salad
If you try this Insalata di Riso or any other recipe here, please leave a rating and share your thoughts in the comments — feedback is always welcome.
Step by step photos are shown above.
Recipes include step photos, tips and sometimes video to help you get the result right first time.
Insalata di Riso (Italian Rice Salad)
By Emily
Ingredients
- 1 cup (200g) Carnaroli or Arborio rice
- 1 cup (290g/10oz) jar pickled vegetables (such as giardiniera or Gusto Riso)
- 6 oz (160g) tuna in olive oil, drained
- 3/4 cup (100g) cubed ham
- 2 hard-boiled eggs
- 1/3 cup (40g) olives
- 3.5 oz (100g) cheese, cubed (about 3/4 cup)
- 3/4 cup (100g) frozen peas
- Salt
Instructions
- Bring a large pot of water to a boil, salt it generously and cook the rice for about 20 minutes until tender. Add frozen peas for the last few seconds, then drain the rice and peas.
- Rinse the rice and peas under cold running water until completely cooled, then let them drain while you prepare the other ingredients.
- Drain the pickled vegetables, tuna and olives and place them in a large mixing bowl. If the pickled vegetables are in large pieces, chop them into small, bite-sized pieces.
- Cube the cheese and ham and add them to the bowl.
- Roughly chop one egg and add it to the mixture. Reserve or quarter the second egg to top the salad.
- Ensure the rice is well drained, add it to the bowl and toss everything together until evenly combined. Top with the remaining egg and serve.
Video
Notes
Helpful Info for All Recipes
- I usually use extra virgin olive oil unless specified otherwise.
- When using canned or jarred tomatoes, I recommend trusted brands for consistent flavor.
- All vegetables listed are medium-sized unless noted otherwise.
- Recipes are tested using a fan (convection) oven unless stated.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.