For a fun & unique Italian-inspired rice dish, this Antipasto Rice Salad hits all the notes. Classic antipasto ingredients of salami, mozzarella, olives, tomatoes, and pepperoncini peppers are the ideal complement to the Italian dressing for this rice salad.
This antipasto Italian cold rice salad is an easy and delicious recipe. Like my recipe for Mediterranean Orzo Pasta, it's perfect for a summer meal or picnic. Serve with soup, sandwich, or my recipe for Grilled Italian Chicken Drumsticks.
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The Why
Why do I need to make this recipe? Here are all the reasons why I cannot get enough of this recipe & why you will love it too.
- A unique twist on a traditional pasta salad but gluten-free.
- Hearty enough for a light lunch.
- Similar to an orzo salad, but with rice.
- Versatile & can be made with any variety of meats, cheeses, & veggies.
- The more it sits & marinates in the dressing, the better it tastes!
- Stores well making it perfect for meal planning & leftovers all week.
This recipe is easy to adjust if feeding a crowd or having a party so you have enough rice per person.
Ingredients
After a few trial runs, these are the ingredients I found taste & work best when making rice salad. A combination of Italian and American favorites. The homemade oil & vinegar dressing has Mediterranean flavors that pulls it all together.
Here are the ingredients needed to make Antipasto Rice Salad:
- Hard Dry Salami - cut into chunks, not slices used for sandwiches.
- Mozzarella Cheese - part-skim variety cut into chunks, not buffalo or fresh mozzarella.
- Olives - any variety pitted & slices; try black, green, canned, or jarred such as kalamata.
- Grape Tomatoes - cut into chunks.
- Pepperoncini Peppers - stemmed, seeded, & sliced.
- Cooked White Rice - long grain such as basmati works best.
- Olive Oil - base for the dressing.
- Red Wine Vinegar - acid for the dressing.
- Dry Mustard Powder - subtle tangy flavor & helps thicken & emulsify the dressing.
- Herbs - garlic, basil, salt, pepper, & fresh parsley.
See the recipe card for quantities & substitutions/variations.
How to Make Antipasto Rice Salad
This recipe comes together in under 30 minutes. It is ready to eat once it is tossed together but I highly recommend letting it sit for a bit. If it has time to marinate, it is more fantastic as the rice takes on the dressing flavors.
Here are the easy steps for making rice salad with meats, cheeses, & veggies:
- Make the Rice & Dressing
- Chop the Antipasto Ingredients
- Toss the Salad
See the recipe card for full instructions
1 - Make the Rice & Dressing
Begin by making the rice in your rice cooker or stovetop. While it is cooking, mix together the dressing.
The Italian dressing ingredients include:
- Olive oil
- Red wine vinegar
- Dried basil leaves
- Minced garlic
- Dry mustard
- Salt & pepper
Add the Italian dressing ingredients in a measuring cup, mason jar, or small bowl. Whisk, stir, or shake it up to combine.
2 - Chop the Antipasto Ingredients
When the rice is done cooking, add it to a large mixing bowl so it can cool off. Make sure it is large enough to hold all the salad ingredients.
Next, prep the remaining ingredients. Wash, dry, seed, chop, & dice salami, cheese, tomatoes, olives, & peppers.
Try and cut everything into uniform shapes. Bite-sized pieces are best.
3 - Toss the Salad
Now time to bring all these yummy things together. Pour the dressing over the rice and let it coat all the grains. This ensures the rice has the most flavor.
Next add the antipasto ingredients. Stir to combine again.
TIP: 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 and then letting it sit out about 10 minutes before serving into bowls on a dinner plate with your meal.
Top Tips & Equipment
All of these great tips are shared in the recipe card. But these are so good and important they are worth highlighting so you don't miss them.
- Cut everything into small bite-size pieces that are similar in size. A good sharp chef's knife is best for this.
- Add the dressing to the warm rice so it soaks up some of the flavors.
- Make it ahead of time so it marinates & taste better.
Final Notes & Behind the Scenes
Here is my recipe for success - including what I learned, funny stories or bloopers, and more from creating & testing this recipe.
- All ingredients should be found at your local grocery store.
- Substitute any item for something else or add more - omit the salami for a vegetarian version or try provolone, bell peppers instead of pepperoncini, add artichoke hearts, etc.
- I first had this as a teenager when my best friend's mom used to make this often. I always wanted to be a taste tester & I hope I did Linda proud with this recreation.
- What did you add to your rice salad to personalize it?
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.
- Prep any ingredients that need washing or chopping. Aim to make them bite-sized and similar in size for best presentation.
- 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
- Omit the salami & cheese for a vegan version.
- For a spicy version use a spicy salami and/or add a ½ teaspoon of chopped calabrian chilis to the dressing.
- Do not use short grain rice like arborio, used for risotto.
Nutrition
More Italian Side Dish Recipes
If you love this recipe, try these similar favorites here on the blog:
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.