Fresh & Easy Italian Rice Salad Cold (Classic Recipe)

This fresh and vibrant Italian Rice Salad Cold is made with tender rice, juicy cherry tomatoes, and creamy mozzarella pearls, ready in just 35 minutes. Tossing the warm rice with the sharp vinaigrette ensures every single grain soaks up maximum flavor before it cools. I make this every summer for picnics and lazy weekend lunches.

Why This Classic Works

I used to rinse my rice in cold water immediately after cooking to speed up the chilling process. That was a mistake, as it washed away the starches and prevented the dressing from clinging properly.

Now, I drain it well and fold in the olive oil and lemon juice while it is still steaming hot. The rice acts like a sponge, making the final cold salad incredibly flavorful rather than bland.

Italian Rice Salad Cold Ingredients

• 1 cup long-grain white rice
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, pitted and sliced
• 1 cup mozzarella pearls (bocconcini)
• 1/2 cup marinated artichoke hearts, chopped
• 1/2 cup roasted red peppers, diced
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1/4 cup fresh basil, torn
• 1 tsp kosher salt
• 1/2 tsp black pepper

How To Make Italian Rice Salad Cold

1. Cook the Rice: Boil the rice in salted water according to package directions until tender, about 15 minutes. Drain well but do not rinse.
2. Dress the Warm Rice: Transfer the hot rice to a large mixing bowl. Immediately stir in the olive oil, lemon juice, minced garlic, salt, and pepper.
3. Cool It Down: Spread the dressed rice out on a baking sheet to cool to room temperature quickly, which takes about 15 minutes.
4. Add the Mix-ins: Once the rice is cool, return it to the bowl. Fold in the cherry tomatoes, olives, mozzarella, artichokes, and roasted red peppers.
5. Chill and Serve: Stir in the fresh basil just before serving. Chill in the fridge for at least 1 hour for the best cold texture.

Recipe Tips

• Choose the right rice: Long-grain or parboiled rice works best because it remains fluffy and does not turn mushy when cooled.
• Dress it warm: Adding the vinaigrette while the rice is hot ensures the flavor penetrates the grains deeply.
• Hold the basil: Wait to add fresh herbs until right before serving so they stay bright green and do not wilt.

What To Serve With Italian Rice Salad

This cold salad pairs beautifully with grilled chicken skewers or lemon-herb baked fish. It also makes a fantastic side for a casual summer barbecue alongside burgers and sausages.

How To Store

Store leftover salad in an airtight container in the fridge for up to 3 days. If the rice feels a bit dry on the second day, toss it with a splash of olive oil to revive it.

FAQs

Can I use brown rice instead?

Yes, brown rice adds a great nutty texture. Just be sure to adjust the cooking time according to the package directions.

Can I make this a day ahead?

Absolutely, making it a day ahead allows the flavors to meld beautifully in the fridge. Just wait to add the fresh basil until serving.

Do I need to rinse the rice?

No, do not rinse the rice after boiling. Rinsing prevents the dressing from sticking to the grains effectively.

Nutrition

• Calories: 310
• Total Fat: 16g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 520mg
• Total Carbohydrate: 35g
• Protein: 7g

Try More Recipes:

• Tri Color Pasta Salad Italian Dressing
• Easy Italian Sub Pasta Salad Recipe
• Italian Hoagie Salad Recipe (15 Minute Chopped Salad)

Italian Rice Salad Cold

Recipe by Paula

Servings

6

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Italian Rice Salad Cold features tender grains, creamy mozzarella pearls, and juicy cherry tomatoes, all ready in 35 minutes. Tossed in a bright lemon vinaigrette while warm, this make-ahead side dish is a refreshing staple for summer picnics and barbecues.

Ingredients

• 1 cup long-grain white rice

• 1 cup cherry tomatoes, halved

• 1/2 cup black olives, pitted and sliced

• 1 cup mozzarella pearls (bocconcini)

• 1/2 cup marinated artichoke hearts, chopped

• 1/2 cup roasted red peppers, diced

• 1/4 cup extra virgin olive oil

• 2 tbsp fresh lemon juice

• 1 clove garlic, minced

• 1/4 cup fresh basil, torn

• 1 tsp kosher salt

• 1/2 tsp black pepper

Directions

• 1. Cook the Rice: Boil the rice in salted water according to package directions until tender, about 15 minutes. Drain well but do not rinse.
• 2. Dress the Warm Rice: Transfer the hot rice to a large mixing bowl. Immediately stir in the olive oil, lemon juice, minced garlic, salt, and pepper.
• 3. Cool It Down: Spread the dressed rice out on a baking sheet to cool to room temperature quickly, which takes about 15 minutes.
• 4. Add the Mix-ins: Once the rice is cool, return it to the bowl. Fold in the cherry tomatoes, olives, mozzarella, artichokes, and roasted red peppers.
• 5. Chill and Serve: Stir in the fresh basil just before serving. Chill in the fridge for at least 1 hour for the best cold texture.