The Ultimate Summer Recipe for a Refreshing and Satisfying First Course
Nonna’s Cold Rice Salad is a classic Italian summer dish that’s perfect for warm weather. 🍚🌞
This dish is versatile, easy to prepare, and packed with fresh, seasonal vegetables. It’s a great way to enjoy a cool, light, and flavorful meal without turning on the stove for too long.
Featuring boiled rice, sautéed vegetables, cheese, and cooked ham, this salad is both satisfying and refreshing. 🥒🍅
Why Nonna Loves This Recipe
Nonna loves Cold Rice Salad because it’s a simple, quick, and affordable dish that brings together all the flavors of summer.
With a base of rice and a medley of vegetables, it’s both light and filling. The addition of cheese, ham, and olives adds savory richness, while the fresh tomatoes give it a burst of color and sweetness.
It’s the perfect dish for a picnic, family gathering, or just a light meal at home. Plus, it’s highly customizable—feel free to add or remove ingredients to suit your taste! 🍚🍴
Cooking Time
Preparation Time: 25 minutes
Cooking Time: 14 minutes
Resting Time: 0 minutes
Total Time: 40 minutes
Servings: 4
Difficulty: Very Easy
Cost: Inexpensive
Cuisine: Italian
Seasonality: Spring, Summer
Ingredients
For the Salad:
2 cups Ribe rice (or substitute with Carnaroli or parboiled rice)
5 oz cooked ham, diced
3.5 oz black olives, pitted and sliced
2 shallots (or half a white onion), finely chopped
7 oz bell pepper (red, yellow, or orange), diced
3.5 oz peas (fresh)
7 oz carrots, peeled and diced
3.5 oz celery, diced
5.3 oz Edam cheese (or stringy cheese like mozzarella), diced
4 tablespoons extra virgin olive oil
Salt, to taste
10 cherry tomatoes, halved
Method
Cook the Rice:
In a large pot, bring water to a boil, add a pinch of salt, and cook the Ribe rice according to the package instructions. Drain the rice once it’s al dente. 🍚Cool the Rice:
To cool the rice quickly, you can either run it under cold water (which will separate the grains) or spread it out on a baking sheet and drizzle it with olive oil, stirring occasionally until it cools completely. 🧊Prepare the Vegetables:
Wash and peel the carrots and celery. Dice the bell pepper and carrots into small, uniform cubes. Shell the peas and set aside. 🥕🌶️
In a pan, heat 4 tablespoons of olive oil and sauté the chopped shallots for 2 minutes. Add the diced vegetables and cook for about 10 minutes, keeping them slightly crunchy. If needed, add 2-3 tablespoons of water to help cook them without burning. 🍳Add the Peas and Final Touches:
Add the peas to the pan and cook for an additional 3 minutes. Remove from heat and let the vegetables cool slightly. 🌱Combine the Salad:
In a large bowl, combine the cooled rice, sautéed vegetables, cooked ham, cheese, and olives. Toss well to mix all ingredients. If you’re not serving immediately, refrigerate the salad to allow the flavors to meld together. 🥗Add the Tomatoes:
Just before serving, add the cherry tomatoes to the rice salad. This keeps them fresh and firm. 🍅Serve:
Serve the rice salad chilled with an extra drizzle of olive oil for added richness. 🍴
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 201 kcal |
| Carbohydrates | 35 g |
| Protein | 7 g |
| Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 10 mg |
| Sodium | 350 mg |
| Sugar | 4 g |
| Fiber | 3 g |
Tips and Tricks
Add More Protein: If you like, you can add tuna or hard-boiled eggs to the salad for extra protein.
Make it Vegan: Omit the ham and cheese, and add some tofu or avocado for a creamy texture.
Make Ahead: The rice salad can be made a day ahead and stored in an airtight container in the fridge. The flavors will develop even more overnight! 🧊
NONNA'S RICE SALAD
Notes
Ingredients
For the Salad:
- 2 cups Ribe rice (or substitute with Carnaroli or parboiled rice)
- 5 oz cooked ham, diced
- 3.5 oz black olives, pitted and sliced
- 2 shallots (or half a white onion), finely chopped
- 7 oz bell pepper (red, yellow, or orange), diced
- 3.5 oz peas (fresh)
- 7 oz carrots, peeled and diced
- 3.5 oz celery, diced
- 5.3 oz Edam cheese (or stringy cheese like mozzarella), diced
- 4 tablespoons extra virgin olive oil
- Salt, to taste
- 10 cherry tomatoes, halved
Method
- Cook the Rice:
In a large pot, bring water to a boil, add a pinch of salt, and cook the Ribe rice according to the package instructions. Drain the rice once it’s al dente. 🍚 - Cool the Rice:
To cool the rice quickly, you can either run it under cold water (which will separate the grains) or spread it out on a baking sheet and drizzle it with olive oil, stirring occasionally until it cools completely. 🧊 - Prepare the Vegetables:
Wash and peel the carrots and celery. Dice the bell pepper and carrots into small, uniform cubes. Shell the peas and set aside. 🥕🌶️
In a pan, heat 4 tablespoons of olive oil and sauté the chopped shallots for 2 minutes. Add the diced vegetables and cook for about 10 minutes, keeping them slightly crunchy. If needed, add 2-3 tablespoons of water to help cook them without burning. 🍳 - Add the Peas and Final Touches:
Add the peas to the pan and cook for an additional 3 minutes. Remove from heat and let the vegetables cool slightly. 🌱 - Combine the Salad:
In a large bowl, combine the cooled rice, sautéed vegetables, cooked ham, cheese, and olives. Toss well to mix all ingredients. If you’re not serving immediately, refrigerate the salad to allow the flavors to meld together. 🥗 - Add the Tomatoes:
Just before serving, add the cherry tomatoes to the rice salad. This keeps them fresh and firm. 🍅 - Serve:
Serve the rice salad chilled with an extra drizzle of olive oil for added richness. 🍴
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