Antipasto Rice Salad
Antipasto rice salad is a light lunch or hearty side dish that is packed with so many yummy things. Rice paired with Italian-American ingredients like salami, mozzarella, and olives are mixed with a homemade dressing for a tasty gluten-free alternative to pasta 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
STORING:
Store leftovers in the refrigerator for up to 5 days. Freezing is not recommended. Enjoy at room temperature for best taste.
SUBSTITUTIONS & VARIATIONS:
- 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
Calories: 327kcalCarbohydrates: 19gProtein: 8gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 22mgSodium: 746mgPotassium: 152mgFiber: 1gSugar: 1gVitamin A: 330IUVitamin C: 6mgCalcium: 92mgIron: 1mg
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