Italian · PANTRYHOP RECIPE
Insalata di riso
25 minutes · 4 servings · omnivore
An Italian rice salad often served cold for lunch or picnics.
Ingredients
Check you have the quantities below.
- 2 cups cooked and cooled rice
- 1 cup cooked peas
- 1 cup cooked corn
- 150 g diced ham
- 150 g, diced mozzarella
- 1 cup, halved cherry tomatoes
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 3/4 tsp salt
Let’s make it
- Cook and cool the rice if you do not already have leftovers.
- Combine the rice, peas, corn, ham, mozzarella, and tomatoes in a large bowl.
- Whisk the olive oil, lemon juice, and salt together, then toss with the rice mixture.
- Chill 10 minutes before serving or pack for lunch.
Use small diced vegetables so each bite is easy to eat.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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