Italian Rice Salad (Insalata di Riso)

Follow our step-by-step guide on how to make Italian Rice Salad (Insalata di Riso).

1. Step 1

   To start your delicious salad, grab a saucepan and combine water, long-grain rice, diced carrot, frozen peas, and a pinch of salt.

2. Step 2

   Bring this colorful mixture to a lively boil, then lower the heat and let it simmer gently for about 14 minutes, or until the rice is tender yet still has a nice bite.

3. Step 3

   Once done, drain any excess water and let the rice cool for 10 to 15 minutes—this is the perfect time to take a breather and enjoy the delightful aroma wafting from your kitchen.

4. Step 4

   While the rice cools, take a large bowl and add cubed prosciutto cotto, diced Swiss cheese, drained button mushrooms, canned corn, sliced green olives, sliced black olives, diced pickles, and drained marinated artichoke hearts.

5. Step 5

   Drizzle in some extra-virgin olive oil, sprinkle in thyme and oregano, and give everything a good stir to blend those flavors together beautifully.

6. Step 6

   Now, it’s time to bring it all together! Gently fold the cooled rice into the bowl with your vibrant mixture, ensuring everything is well combined.

7. Step 7

   Finally, add in the drained tuna, mixing it all until every ingredient is evenly distributed, creating a colorful medley that’s as pleasing to the eye as it is to the palate.

8. Step 8

   To serve, divide this delightful salad among four plates and top each with quartered hard-boiled eggs for a touch of elegance.

9. Step 9

   For the best flavor experience, pop the salad in the refrigerator for at least 30 minutes before serving.

10. Step 10

    This little chill time allows the flavors to mingle and develop, making each bite a refreshing delight.

11. Step 11

    Enjoy your culinary creation!.