Italian Rice Salad

[Total: 8    Average: 5/5]


Looking for a hearty “lettuce-free” salad?  Look no further!


Leave it up to the Italians to come up with such a simple yet delicious recipe.  Not only is this salad versatile (you can add or omit ingredient you choose), it’s also easy to make and a refreshing take on your every day salad.  There is some prep time involved, but once the rice is cooked and the eggs are boiled all you have to do is mix everything together.

I know the combination of all the ingredients seems a bit unconventional but trust me…it’s delicious!  (Besides, the Italians invented it…need I say more??)

Here are some other ingredients that I’ve added (not all at once of course!): grilled zucchini and eggplant, kidney beans, red onion, basil, roasted red peppers, artichokes, cooked ham, pearl onions, green or black olives, and corn.


*This makes quite a large portion (enough for two adult portions and one child portion AND leftovers for the following day)  I always make a large batch of this rice salad so I can take a break from cooking the following day and also because it actually tastes better the day after when all the flavours have had time to amalgamate.

1 1/2 cups Arborio rice
2 hard-boiled eggs
2 cans of tuna (My favourite brand is Rio Mare)
1 jar of “Condiriso”
6-8 bocconcini
Light mayonnaise to taste (optional)
Extra-virgin olive oil to taste
salt and pepper to taste
(*I usually also add 1 or 2 tomatoes but didn’t have any on hand!)


Rice preparation
Cook rice according to package instructions.
*TIP:  For “al dente” rice cook it for 1-2 minutes LESS than the suggested cooking time.

Once cooked, strain the rice and rinse with cold water for a minute or two to cool it down and to stop the cooking process. Set aside while you prepare the other ingredients.

Boil eggs, allow to cool then chop into 1-2 inch pieces.  Drain the tuna and Condiriso (reserving some of the flavoured oil from the Condiriso, if desired) and add to the rice.


Add mayo, salt pepper, and olive oil to taste and mix until the rice is well-coated.  (I’m not a big fan of mayo, but it’s the perfect addition in this recipe.  It adds an extra creaminess to the rice and really brings the whole dish together.)


Let cool in the fridge for at least 2 hours before serving.  Bon appetito!


Italian Rice Salad written by Lisa Codina average rating 5/5 - 8 user ratings