I’m pleased to share this recipe for Italian Summer Rice Salad which captures the essence of sunny days and Mediterranean flavors in every bite.
When the weather is warm, rather than serve salads made with pasta, which can get mushy, Italians make salads with rice. Long-grain rice is used to help the grains remain separate – not sticky and clumpy.
Combining the light chewiness of long-grain rice with the richness of roasted red or yellow peppers, the freshness of cherry or grape tomatoes, and the savory notes of chopped anchovies and black olives, this salad is a delight of tastes and textures.
You’ll want to serve this salad warm or at room temperature. Once refrigerated be sure to remove it from the fridge and warm it slightly or let it sit out until at room temperature for best flavor.
How Many Calories and Weight Watchers Points in this Italian Summer Rice Salad?
For a low carb, calorie, points variation, substitute cauliflower rice for the long grain rice.
Summer Italian Rice Salad Ingredients
1 ½ cups long-grain rice, cooked according to package instructions to make approximately 4-½ cups (I used my rice cooker).
2 roasted red or yellow peppers chopped (about 1 cup) (I used well drained jarred peppers)
1 cup cherry or grape tomatoes, halved or quartered if large
1 (2 ounce) can anchovies, drained and chopped
½ cup flavorful black olives, pitted and chopped (I used Kalamata)
¼ cup chopped fresh basil
¼ teaspoon granulated garlic
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
How to Make Italian Rice Salad Step by Step
Step 1: Assemble and prepare your ingredients…
Step 2: In a large serving bowl, combine the peppers, tomatoes, anchovies, olives, basil, garlic, olive oil and lemon juice. Toss well.
Step 3: Add the rice and stir to combine. Taste and add salt and pepper to suit your tastes.
Serve warm or at room temperature. Once refrigerated be sure to remove it from the fridge and warm it slightly or let it sit out until at room temperature for best flavor.
Be sure to mix your salad while the rice is still warm, not cold as some recipes direct. Warm rice will better soak up the flavors of the dressing and olive oil.
Long-grain rice is used to help the grains remain separate – not sticky and clumpy.
1-½ cups uncooked rice should make about 4 ½ cups cooked rice.
The rice will harden in the fridge so it is best to serve this salad at room temperature.
For a low carb, low calorie, low WW Points variation, substitute cooked cauliflower rice for the long grain rice.
If you’ve made this Italian Summer Rice Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Italian Summer Rice Salad
4 *PointsPlus (Old plan)
Recipe source: 1,000 Italian Recipes by Michele Scicolone
More Healthy Rice Recipes for Weight Watchers
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she’s not experimenting in the kitchen, you’re likely to find Martha on her yoga mat.
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