Italian rice salad always takes me pleasantly by surprise. I look through the ingredients and wonder how it will all come together and taste good. It does. Every single time. No leftovers. It is one of my husband’s favorite side dishes and is regularly requested a few times each summer. This rice salad is perfect alongside grilled steak or chicken and the best part is that it can be made ahead of time. Perfect for a hot summer day!
Gluten Free Italian Rice Salad
Substitute dried herbs for the fresh ones by cutting each amount in half.
Ingredients
- 3 cups cooked white rice about 1 cup uncooked rice, cook according to directions
- 1 cup chopped red bell pepper
- 16 oz. jar marinated artichoke hearts chopped
- ⅓ cup diced red onion
- ½ cup dried cranberries such as Craisins
- 2 Tbs capers drained
- ¼ cup canola or vegetable oil
- ¼ cup white wine vinegar
- 2 garlic cloves minced
- ¼ cup chopped Italian flat parsley
- 1 Tbs chopped fresh dill
- 1 Tbs chopped fresh basil
- 1 Tbs chopped fresh oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Prepare rice according to package directions and allow to cool until slightly warm. In a large bowl, combine rice and remaining ingredients and toss to combine. You can serve the rice slightly warm, or refrigerate until ready for use.
I first had this salad from my mother in-law and have since adapted the recipe from www.midwestliving.com
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