The antipasto ingredients of salami, mozzarella, olives, tomatoes, and pepperoncini peppers are the ideal complement to the Italian dressing for this rice salad. This is a great way to enjoy a side salad that is not a pasta salad for those on a gluten-free diet. It is similar to an orzo salad but with rice.
This antipasto Italian cold rice salad is an easy and delicious recipe. It is a great rice salad for summer but can also be served while the rice is still warm for a lovely side dish any season. A bonus about this antipasto rice salad is that the more it sits and gets a chance to marinate with the Italian dressing, the better it becomes.
Recreating a Memorable Recipe
As for the longer, it sits, the better it becomes - let's just say this rice salad recipe and my fondness has sat in my memory for a long time. My best friend when I was a teen lived close by and I was at her house quite a lot. Her mom made this rice salad more than a time or two in my presence and I was a willing taste tester.
I longed to recreate this memorable rice salad somehow especially since it is gluten-free. I hope this antipasto rice salad is something my family and yours continue to enjoy and have fond memories about even decades from now. But mostly, I hope I have done Linda proud and recreated the rice salad beautifully.
The Antipasto Ingredients Include:
- Diced salami
- Diced mozzarella
- Sliced olives - I used green, kalamata, and canned black olives
- Sliced grape tomatoes
- Sliced pepperoncini peppers
- All lovely Italian/Mediterranean/Greek flavors for this rice salad
Diced Ingredients for Antipasto Rice Salad
Assemble the Antipasto Rice Salad
After prepping the antipasto ingredients, gather the dressing ingredients and the room temperature rice that was made earlier.
The Italian dressing ingredients include:
- Olive oil
- Red wine vinegar
- Dried basil leaves
- Minced garlic
- Dry mustard
- Salt & pepper
Antipasto Rice Salad Ingredients
Stir together the Italian dressing ingredients in a measuring cup, mason jar, or small bowl. The small amount of dry mustard powder helps not only boost the flavor with some tang but also helps thicken the dressing. This ensures the dressing coats the ingredients nicely versus just simply soaking into them as plain olive oil and vinegar would.
Homemade Italian Dressing for Antipasto Rice Salad
Pour the dressing over the rice and antipasto ingredients. Stir to combine. This is best when left to marinade together at least 30 minutes before serving. I do prefer this at room temperature. If you make this more than 30 minutes ahead of time and it is put into the refrigerator, I suggest having it sit about 30 minutes at room temperature before serving.
Stir ingredients together
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Antipasto Rice Salad from The Short Order Cook
Antipasto Rice Salad
Equipment
- rice cooker
Ingredients
- 3 C cooked basmati rice
- 1 C diced mozzarella
- 1 C diced salami
- 1 C sliced olives any variety
- 1 C grape tomatoes halved
- ¼ C pepperoncini peppers chopped
Dressing Ingredients
- ½ C olive oil
- ¼ C red wine vinegar
- 1 teaspoon garlic minced
- ½ teaspoon dried basil
- ½ teaspoon dry mustard powder
- ¼ teaspoon salt
- fresh cracked pepper
- 1 TB fresh parsley chopped optional
Instructions
- Cook basmati rice either on the stovetop or with a rice cooker. Ensure the final result yields 3 cups. Once the rice is ready, put it in a large serving bowl so it can begin to cool. The bowl should be big enough to hold all the salad ingredients with space to stir.
- While rice is cooling, prepare the remaining ingredients by dicing and slicing the antipasto items. Set aside and begin making the dressing.
- For the dressing, whisk together all the ingredients or place in a mason jar, close the lid, and shake.
- Once the rice is at room temperature, the salad is ready to assemble. The rice should not be too warm or the dressing will make the salad soggy. It should also not be cold. When the rice is at room temperature, the rice will absorb some of the dressing making sure it is very flavorful. Top the rice with the antipasto ingredients and then pour the dressing over everything. Stir to combine and let sit for about 30 minutes to marinate a bit.
- Serve room temperature with fresh chopped parsley.
- Leftovers can be refrigerated. Bring to room temperature before eating and additional dressing may be needed to bring it back to life.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 513 |
| % Daily Value* | |
| Total Fat 25.1g | 32% |
| Saturated Fat 5.9g | 30% |
| Cholesterol 24mg | 8% |
| Sodium 894mg | 39% |
| Total Carbohydrate 58.3g | 21% |
| Dietary Fiber 1.8g | 6% |
| Total Sugars 0.7g | |
| Protein 12.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 45mg | 3% |
| Iron 2mg | 9% |
| Potassium 250mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Tricia Snow says
What a great recipe! I never considered using rice!
Angela says
It is great with rice and really changes things up. Not to mention it is gluten-free for those of us that need it, or like to keep it to a minimum.
Angela Greven | Mean Green Chef says
I LOVE antipasto salad, it's always so refreshing and the flavors are magic together! This is a great GF option and it's perfect for the hot summer months BBQs and Potlucks too!
Heather says
Yum!!! This looks amazing!!!
Kendra says
I've used quinoa before for a similar salad, but never considered using rice! Great idea!
Angela says
When you try the rice option, I would love to hear what you think.
Joanne says
What a great twist in a classic recipe!
Following Our Own Path says
Yum! Looks like the perfect dish to take with us on our road trips and summer picnics. And it's simple enough that even I can make it 😉
Brittany says
Yummy! I have never thought to add rice to this type of salad! Something I will definitely need to do next time =)
Susan says
Oh my goodness drop the mic and GET IN MY BELLY! I haven’t even considered making delish dishes like this bc of our gluten free lifestyle. This is going to the top of my list to make! Thanks for sharing!
Angela says
You crack me up and make me smile Susan! Long before I was gluten-free I loved this salad so trust me when I say it is "get in your belly amazing"! Cannot wait to hear how you like it.
Suzan says
Adding this to our gluten-free recipes & look forward to making this for my daughters' grad party this summer!
Liz says
I've never even thought about using rice, what a cool idea! Great post
Anna says
I am vegan myself, but my family will love this. Thank you for sharing!
Angela says
Anna, you can mix and match ingredients. The salami and mozzarella can be swapped out for artichoke hearts and any beans you like.
Maureen Cardenas says
This sounds like a perfect side dish for summer dinners and barbecues! My family will love this!
Kyndall Bennett says
I'm not a big fan of black olives, but everything else I'd totally try!
Angela says
Try adding artichoke hearts or beans instead of olives. So many great ways to mix this recipe up.
Christina Furnival says
I mean, nom nom nom nom nom! Will be saving this for a potluck in the future! Mmm!
Margaret says
This looks amazing! I had never considered adding rice. I think that will make it more filling and a bit more substantial. Thanks for the idea.
Robin says
Looks yummy and great pics! Thank you!
Cynthia Mackintosh says
Your recipes look delicious! I love antipasto salad but never thought of having it with rice. I pinned this so I can make it at home myself!
Jennifer Morrison says
This sounds so delicious! I make a macaroni salad that I include all of the anitpasta items, but never with rice. I can't wait to try it!!!
Michelle says
This - it's what's for dinner tonight! Thanks for the idea 🙂 It looks delicious!
Angela says
Would love to hear how it goes?
jen says
Not my jam but happy to pass it on to a couple people I know who would enjoy!
Jen says
Looks so delicious!
Kymberly Irwin says
Ah ... YUMMY!!!!! Now we're talking! Love this recipe. Pinterest Saved!!!
Karla says
Oh, please! EVERYTIME you post a recipe, I practically drool down my shirt. This one is now saved, too! Thanks.
Angela says
Sorry Karla but I cannot promise I will not continue to do this. Keep drooling...
Pauline says
This looks so yummy. It would be perfect for our monthly potlucks at work.
Tiffany says
Mind. Blown. I NEVER thought to make this with rice and I am a rice > pasta type of gal!
Michele says
This sounds delicious, and those colors really pop! Do you think it would translate ok with brown rice?
Angela says
Yes, try brown rice too.
Kim says
This looks delicious and easy! Perfect for weeknights!!
Meagan says
Looks yummy! I love the idea of using rice.
Lina says
Looks amazing! Perfect for those summer days.
Cindy says
I don’t eat meat or cheese but I think this recipe would be great too without those ingredients. I’ll give it a try.
Carolina says
This is the first time I've seen rice for a salad. It looks awesome and I need to give this one a try.
Michele says
This looks delicious and so simple that I think I could do it!
Tonya | the Writer Mom says
Ooh that sounds delicious! I think I'm going to try it sometime this summer.
T.M. Brown says
Oh, I am loving this recipe!1 Great ingredients and a perfect dish to bring to various family gatherings!
Angela says
It is a great potluck and family gathering side dish for sure.