Rice salad is definitely a perfect first course to prepare in summer. Certainly, in this heat, it's a convenient lunch, as it can be prepared in advance and is best served cold. At the same time, it's a typical Italian dish, especially from the Cassino area. Its fresh, light flavor, rich in color, and myriad flavors come together in a harmonious fusion that appeals to both adults and children. It's also a light first course.
Rice salad recipe for 4 people
Let's start discovering the recipe for rice salad starting with the ingredients for 4 people:
- 300g of rice for rice salad,
- 180 gr tuna in oil,
- 200 g of peas,
- 200g of canned corn,
- 3 carrots,
- 150 g of cherry tomatoes,
- 150g of diced cheese,
- 150 g of cooked ham,
- 3 eggs,
- 3 medium sausages,
- 2 tablespoons of olives (without stones),
- qb of EVO oil,
- a pinch of salt.
The preparation is very simple. We begin by cooking the peas in boiling water. Once cooked, drain and let cool. Meanwhile, we also cook the rice, draining it while still al dente. To stop the cooking, we rinse it under cold water. While we cook the rice, we prepare all the ingredients needed for the salad. We begin by placing the tuna in a bowl, dice the cheese and sausages. Next, dice the carrots. We then quarter the cherry tomatoes and cut them into small pieces again. Now, we slice the olives into rings and drain the corn. Once all the ingredients are ready, we proceed with the salad. Place the rice in a bowl and add the vegetables along with all the other ingredients. Finally, just a drizzle of...olive oil and mix everything well. There you have it, our rice salad is ready. Enjoy!
