Summer salad with rice, cheese, ham, bell pepper, green peas and pickled cucumbers. A low-calorie rice salad with fresh vegetables and ham is a great idea for a lunch or as a salad for picnics.
If you want a more taste, use spicy cheese and smoked ham.

Try warm pasta salad Caprese, or chicken Caesar salad .


ITALIAN RICE SALAD RECIPE

Ingredients (4 servings)

Italian Rise Salad with peas Ingredients
  • 300 g Rice (Arborio)
  • 300 g Tomatoes
  • 150 g Cheese (like Asiago)
  • 250 g Ham
  • 80 g Green Peas (Fresh or Frozen)
  • 1/2 Yellow Bell Pepper (~ 75 g)
  • 1/2 Red Bell Pepper (~ 75 g)
  • 80 g Black Pitted Olives
  • 80 g Pickled cucumbers (~ 2 pcs)
  • A bunch of Chives or 2-3 stalks of Green Onion
  • Olive Oil
  • Salt

Instructions

Cut ham and cheese into slices, then into dices with a side of ~ 5-7 mm.

Wash bell peppers, cut off half, remove seeds and white membranes. Cut half of the red and yellow bell peppers into sticks, then into cubes ~ 5 mm side.

Remove pickled cucumbers from the marinade, let them drain, cut into cubes with a side of ~ 5 mm. If you use gherkins, cut them into circles.

Wash tomatoes, cut into slices, remove seeds with a sharp knife or spoon, cut the pulp into cubes.

Remove the olives from the marinade, leave to drain, cut into rings.

Finely chop the chives (if you use green onions, cut only the green part of the stem).

Cook the peas in boiling salted water for 3 minutes, remove from water.

Put the rice in water from the peas, cook for 2-3 minutes less than indicated in the instructions on the package.

Drain the rice and put on a tray or large plate. Spread the rice over the surface of the plate so that it cools faster and does not stick.

Put chopped vegetables, cheese and ham in a large bowl. Add completely cooled rice, sprinkle with chopped chives. Pour some olive oil and mix gently. Adjust salt if necessary.

Cover the salad with wrap film and leave to cool for 1-2 hours in the refrigerator.

Chef’s Tips

  • For salad dressing, you can use a tablespoon of mayonnaise or apple mayonnaise.
  • You can use any cheese of your choice – Asiago, Edamer, Emmental. Parmesan cheese is not suitable for this salad – it is too dry and it is better to use it in combination with fresh salad, for example, in Caesar salad.
  • Do not use mozzarella for this salad – it will release too much liquid that rice does not absorb, it will spoil the look and taste of the salad. Mozzarella is better suited for pasta salads.
  • Salad can be stored for 2-3 days in the refrigerator, packed in wrap film.
Rise Salad with Ham and Vegetables
Italian Rise Salad with Peas, Ham and Vegetables
    Summer salad with rice, cheese, ham, bell pepper, green peas and pickled cucumbers.

    Italian Rise Salad with Peas, Ham and Vegetables

    Servings: 4

Ingredients

  • 300 g Rice (Arborio)
  • 300 g Tomatoes
  • 150 g Cheese (like Asiago)
  • 250 g Ham
  • 80 g Green Peas (Fresh or Frozen)
  • 1/2 Yellow Bell Pepper (~ 75 g)
  • 1/2 Red Bell Pepper (~ 75 g)
  • 80 g Black Pitted Olives
  • 80 g Pickled cucumbers (~ 2 pcs)
  • A bunch of Chives or 2-3 stalks of Green Onion
  • Olive Oil
  • Salt

Instructions

  1. Cut ham and cheese into cubes. Cut half of the red and yellow pepper into cubes. Cut cucumbers into cubes. Cut olives into rings Cut tomatoes in half, remove the seeds, cut the pulp into cubes. Finely chop the chives.
  2. Cook the peas in boiling salted water for 3 minutes, remove from water. Put the rice in water from the peas, cook for 2-3 minutes less than indicated in the instructions on the package.
  3. Drain the rice, put on the plate, leave to cool.
  4. Mix all ingredients, add olive oil and salt.
  5. Leave to cool for 1-2 hours in the refrigerator
    salad, rice salad with ham, rice salad, with peas