Italian Summer Rice Salad

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?

According to my calculations, each serving has 154 calories. To see your WW Points for this recipe and track it in the WW app or site, Click here!

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).
Salt
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.

Recipe Notes

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.

Serving Suggestions

This salad goes especially well with most anything from the grill – fish, chicken, steak or even skinny portobello mushroom steaks. Or turn it into a whole meal by adding a can of tuna.

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Recipe source: 1,000 Italian Recipes by Michele Scicolone

More Healthy Rice Recipes for Weight Watchers

Brown Rice Tomato Basil Salad
Slow Cooker Brown Rice & Lentils
Escarole & Brown Rice Soup
Easy Healthy Sausage & Spinach Wild Rice Soup

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