Italian-Style Rice Salad
Healthy and bold brown rice salad, prepared Italian-style with tuna, artichoke hearts, fresh parsley and extra crunch from onions and pickles. A simple dressing of red wine vinegar and extra virgin olive oil brings it together! For best flavor, make it about 30 minutes or so before you serve it and set aside or refrigerate to allow the flavors to meld.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups cooked brown or white rice of your choice
- 7 ounces tuna (packed in extra virgin olive oil)
- 1 cup cherry tomatoes (halved)
- 1 cup frozen peas (thawed and cooked according to package instructions (or use canned drained peas))
- ½ red onion (chopped)
- ½ red bell pepper (chopped)
- 6 oz marinated artichoke hearts (halved)
- 2 small pickled cucumbers (chopped)
- Large handful fresh parsley (chopped (about 1 cup))
- Dressing
- 2 tbsp red wine vinegar
- 2 to 3 tbsp extra virgin olive oil
- 1 garlic clove (minced)
- Salt and pepper
Instructions
- 1
Add the cooked rice, tuna, cherry tomatoes, cooked peas, onions, bell peppers, chopped pickled cucumbers, and a large handful of chopped parsley into a large mixing bowl.
- 2
In a small bowl, whisk together the dressing ingredients of red wine vinegar, extra virgin olive oil, minced garlic, kosher salt and black pepper.
- 3
Pour the dressing over the salad and toss to combine. Taste and adjust seasoning to your liking.