Rice Salad is a unique dish typical of the summer season: perfect to prepare in the morning to find it ready to return from the beach.
It is a fresh, light and personalized recipe with different ingredients according to one’s taste, as long as they are colorful, tasty and above all seasonal: it will bring joy to your table and thanks to its colors will appeal to children too!
- 300 gr of Arborio rice
- 200 gr of Tuna drained in oil
- 150 gr of Tomatoes
- 150 gr of Mozzarella
- 100 gr of ham
- 80 gr of beans
- 75gr of Red peppers
- 75 gr of Yellow peppers
- 80 gr of Pitted black olives
- 80 g Pickled
To make the rice salad, first, boil the peas in salted water for about 3 minutes. Drain and in the same water pour the rice and cook for 2-3 minutes less than the cooking times indicated on the package.
Meanwhile, devote yourself to the other ingredients: wash and clean the peppers, cut them first into strips and then into cubes and place them in a large bowl where you can also store all the other ingredients.
Wash and cut the tomatoes in half, remove the pulp and cut into cubes.
Cut the cooked ham and the mozzarella into cubes, while the gherkins are pickled and the olives are pitted.
When about 2-3 minutes are left from cooking, drain the rice and let it cool.
Season the ingredients with the chives, add the peas and the rice that has already cooled. Add the crumbled tuna fillets and the cooked ham, add salt and stir with a spoon.
Cover the bowl with the film and leave it in the refrigerator until lunch time so it will be cold and the flavors will be amalgamated. To make the classic rice salad tastier you can add hard-boiled eggs, a spoonful of mayonnaise or balsamic vinegar.
The rice salad can be stored in the refrigerator for about 2-3 days.