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Vegetarian rice salad

Vegetarian rice salad

Vegetarian Rice Salad Recipe of of 29-06-2016 [Updated on 29-06-2016]

The vegetarian rice salad is one summer recipe fresh and tasty, perfect for lunch in these hot and comfortable days because it can be prepared in advance. The dressing can be customized with every seasonal vegetable, I have chosen a part of cooked vegetables, peppers, carrots and green beans, and one part to raw, bean sprouts and corn.
L'Vegetarian rice salad he also winks at the line, apart from having sautéed the vegetables with a little oil, I didn't add any fat. I also purposely avoided adding bits of cheese, which would certainly have made it even tastier, but which would have cut out my vegan friends;)
In short, if you are looking for some new ideas to prepare rice salad, this could be for you, and if you don't like it, don't worry, I have other variations in store for you that you will see published in the coming days;) I leave the recipe and go to write some recipes that I have in the drafts, the holidays are approaching and I have to plan everything before going on vacation. Have you started your countdown? Basins


How to make vegetarian rice salad

Boil the rice in salted water and drain it al dente.

Meanwhile, peel the vegetables and cut the pepper and carrot into cubes, then sauté them in a pan with garlic and oil for about 20 minutes. Add them to the rice and let it cool.

Finally add the corn and rice sprouts, mix and leave to rest for about 1 hour in the fridge.

And here is the vegetarian rice salad ready.

Vegetarian rice salad

Vegetarian rice salad the warm season begins and with the summer comes the rice salad, and this one Vegetarian rice salad it is a show, very light and easy to do, excellent to take to work, to the sea, to picnics with friends. Excellent to eat both at room temperature and cold, you can prepare it even the day before, it will take on even more flavor. I advise you to look at all the rice salad recipes, you will surely find other tasty recipes to try.

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  • Difficulty Very easy
  • Low cost
  • Preparation time 10 minutes
  • Cooking time 20 minutes
  • Servings 4 servings
  • Italian cuisine

Rice salad: 10 healthy and easy to prepare recipes

L & # 8217rice salad it is a dish that cannot be missing on the summer table, both for lunch and dinner, on the beach or during a trip, but also as a packed lunch to take to the office.

As you well know, rice salad is very versatile in its preparation, since you can easily vary it ingrediants with which to season this dish both according to your tastes and according to what you have available.

You can choose to dress your rice salad with cooked or raw vegetables, with homemade sauces, herbs, spices, legumes, nuts and seeds. Here is a collection of vegetarian and vegan recipes to prepare at home always different rice salads.

Green rice salad

If you want to prepare a & # 8217really green rice salad, rely on these ingredients for the dressing: large zucchini, green peppers, rocket, green apples, basil leaves and pistachios. The result will be beautiful and tasty. Here the recipe.

Rice and chickpea salad

If you love chickpeas, you can't forget to choose them as ingredients for your rice salads. Combined rice and chickpeas with pitted olives, cherry tomatoes, bay leaves, sweet vinegar, oregano and marjoram, cubes of tofu or morsels of mozzarella. Here the complete recipe.

Saffron rice salad

A little imagination is enough to prepare a good rice salad. For example, you can make it even more colorful by adding some saffron to the seasoning. Among the ingredients, choose fresh peas, cherry tomatoes, asparagus and fresh mint. Here is the recipe to follow.

Vegetarian yellow rice salad

To make yours more colorful rice salad in a vegetarian version you can choose saffron or turmeric. As a condiment here are the fresh boiled peas, the carrots cut into cubes and small pieces of smoked cheese, to which also add peppers and mint. Here the recipe.

Vegan rice salad with vegetables and smoked tofu

To make yours tastier vegan rice salad you can choose smoked tofu or try flavoring classic tofu with smoked paprika before using it as a condiment. Also add tomatoes, aubergines and courgettes. Here is the recipe to follow.

Brown rice salad with pesto

Instead of the classic white rice to prepare your rice salad you can choose the brown rice. As a condiment, prepare a homemade pesto with pine nuts, fresh basil and extra virgin olive oil. Enrich the sauce with steamed or boiled potatoes and green beans. Here the recipe.

Rice salad with walnuts

Add a touch of crunch to your rice salad with some walnut kernel which you will combine with lettuce, Belgian salad, apples, raisins, extra virgin olive oil and lemon juice. You can also add raw fennel and celery. Here the complete recipe.

Basmati rice salad with vegetables

Prepare your rice salad by choosing the as a base basmati rice and enrich it with carrots, courgettes, onions, celery stalks, ginger for seasoning, extra virgin olive oil, salt and pepper. It will be a really tasty variation. Here is the recipe to follow.

Rice salad with peas and zucchini

Prepare yours vegetable rice salad without eggs and dairy products schoosing ingredients such as asparagus, fresh peas and courgettes. To dress, prepare a sauce based on extra virgin olive oil and lemon juice and add your favorite aromatic herbs. Here the recipe.

Rice salad with chickpea curry

THE boiled chickpeas and curry powder are the main ingredients of this rice salad a little different from the usual one which also includes carrots, celery sticks, datterini tomatoes and extra virgin olive oil to the dressing. Here is the recipe to follow for the rice salad with chickpea curry.

Quick rice salad, quick and tasty recipes

Rice salad can be prepared in many different ways, vegetarian, suitable for those who follow one vegan diet or with meat and fish. There are so many ideas that are perfect for everyone's tastes. Let's see the best ones.

Marinara rice salad

Marinara rice salad is one of the most popular versions. Simple and very greedy is the version most loved by those who eat a lot of fish. Few calories and lots of taste for a top summer dish. To make it, you just have to cook the fish first: mussels, shrimps, fresh fish of all kinds, octopus, in short, everyone is fine. Just sauté them with garlic and a thread of oil and cook them well until cooked. Prepare the rice and mix everything by adding the cherry tomatoes and a little parsley or lemon juice.

Greek rice salad

Practical, fast and delicious, the rice salad alla Greek it is one of the best summer versions to taste. Preparing it is easy, just cook good quality rice, even wholemeal and add diced feta, cherry tomatoes, olives taggiasche, fresh basil and oil. Mix everything well and serve. Anyone who appreciates the goodness of a few simple and genuine ingredients.

Pesto rice salad

Basmati rice salad

Rice basmati it is perfect for summer because it allows you to eat well without putting too much effort into it. Furthermore, wet rice is much easier to shell, so when it is cold it makes its best, giving crunchy and tasty grains. It can be seasoned with any ingredient, from tuna to eggs to vegetables. Just follow your tastes. The classic version with olives, tuna, frankfurters and mushrooms is the most common and fastest to prepare even if a rice dish with many seasonal vegetables is a joy for the eyes and health.

Sicilian rice salad

The Sicilian version is the best version that can be prepared, suitable for those who love strong southern flavors. To make it, dried tomatoes, olives, tuna, peeled almonds and a little lemon zest are used. The final result will leave everyone who tastes it speechless. Great for a light lunch but tasty in the name of tradition.

Rice salad with tuna and egg

The rice salad with tuna is perfect for the summer. While the rice is cooking, prepare a bowl with 4 hard-boiled eggs, two tablespoons of Taggiasca olives, one of capers desalted e Cherry tomatoes cut in half. Add the cold rice and season with lemon juice, extra virgin olive oil and then season with salt and pepper. The complete recipe can be found HERE & gt & gt

Rice with cherry tomatoes and mozzarella

Here is the fastest and easiest recipe ever. Add to the cold rice of the Cherry tomatoes cut into wedges and the mozzarella bites that you have already drained well. Season with extra virgin olive oil, salt and pepper. If you like, also add lemon juice and a few fresh basil leaves.

Mediterranean rice

One of the fastest rice salads, very easy to cook. Start by cutting all the vegetables: i peppers diced, i tomatoes and the onion into very thin slices. Then add the vegetables directly to the cold rice. Add the drained tuna, black olives and a handful of parsley. Et voilà, the dish is ready! For the correct doses, read HERE & gt & gt

Rice with pesto and cherry tomatoes

Another very fast recipe is l & # 8217rice salad with pesto and cherry tomatoes. To the cold rice add two tablespoons of pesto and a handful of cherry tomatoes cut into quarters. Easy, right? And you will also discover an incredible taste!

Rice with cold speck and melon

Very simple and super fast rice salad, this recipe will solve your lunch. Add a quarter of diced cantaloupe melon to the rice, along with strips of raw or crunchy speck, depending on your preference. Dress with extra virgin olive oil and a pinch of pepper and serve. The recipe explained step by step is HERE & gt & gt

Sauteed chicken and rice in salads

Cut the peppers into cubes, then sauté them in a pan together with green beans and peas with a drizzle of extra virgin olive oil. After 5 minutes, replace the sautéed vegetables with the chicken cut into chunks and let it cook for about ten minutes over low heat. Let everything cool and add the cooked ingredients to the cold rice. The exact doses and the procedure are HERE & gt & gt

Sea rice salad

Scald the shrimps frozen in a pan and then add them to & # 8217avocado (which you have marinated in a bowl with lemon juice). Add avocado and shrimp to the cold rice and season with a drizzle of extra virgin olive oil and lime juice, salt and pepper. Doses and procedure of the recipe HERE & gt & gt

Rice salad with vegetables

For the brown rice salad with vegetables: cut into wedges i Cherry tomatoes and put them in a bowl. Wash the rocket, cut it into thin strips and add it to the tomatoes. Add the Taggiasca olives, capers, mushrooms and artichokes in oil. Season with a drizzle of extra virgin olive oil, salt and pepper. The complete recipe is HERE & gt & gt

9. Rice salad with feta and dried tomatoes

Add to the already cooked and cooled rice cubes of feta, dry tomatoes cut with a knife, a tablespoon of black olives and a few leaves of fresh basil. Season with a spoonful of ricotta, extra virgin olive oil, salt and pepper. Very good!

Salmon rice in salads

Steam a steak of salmon by pouring the juice of one lemon into the cooking water. Let it cook for 5 minutes and then sauté it in a pan with a drizzle of extra virgin olive oil. When it is cooked, cut it into cubes and add it to the cold rice. Add a sprinkle of coconut flakes and toasted cashews. Finally, season with a little raw extra virgin olive oil. The whole recipe HERE & gt & gt

Rice and spelled

Combining rice and spelled may seem like a mistake at first, but in reality the two ingredients go well together and the Emmer adds nutrition and protein to the dish. The important thing for the preparation is to cook the rice and spelled in two different pots and then go and mix them: they can be seasoned with vegetables to taste and also served cold.

Rice and chickpeas

Legumes and rice grains mix very well so a rice salad with chickpeas is a convenient and tasty idea. The chickpeas must be boiled separately and before adding the rice corn can be added for added flavor to the dish to be brought to the table fresh.

Rice, almond and raisin salad

Well also the almonds they can be added to a special rice salad. Together with raisins they will give a sweet flavor to the dish which, however, if mixed with other ingredients, such as peppers or sugars, will be balanced and tasty. Add the chopped almonds and the raisins only at the end of preparation, that is, after boiling the rice and cooking the accompanying vegetables.

Rice and avocado

Avocado is a perfect addition to a rice salad and mixes easily into the dish. You can put it in a dish like the one with zucchini view above as a final seal. L & # 8217avocado, which must be soft, should be cut into squares and added to the dish with a squeeze of lemon.

Rice and mussels

A great classic of Italian cuisine is the rice and mussels salad. To create it, while boiling the rice, wash and clean them mussels. Then heat them, until they begin to hatch, in a pan. In another pan put the cooked rice and the mussels, mixing with a little liquid from the cooking pan where you heated the mussels. Bring to the table with a good scent of the sea!

Vegetarian Rice Salad - Recipes

It is well known that I have vegetarian diners and other omnivores (not to mention, shamelessly carnivores.). So what can I do but try to please them all? Even in this recipe I didn't weigh the ingredients because I was too busy dividing the bowls. Actually, in the rice salad I never weigh the ingredients, I like the fact that every time it is a little different! First I cut all the vegetables and after dividing the rice into two bowls, I added other things to both. In the vegetarian bowl I added the mozzarella and in the other the "mortazza" and the tuna.

This recipe participates in the collection that Libera organizes for the buffet of the TrisomiaT21 association to be held in Florence on October 9th I add this recipe to Ornella's collection


to me mortazza and tuna tease me crazy !! quoto however both versions, a big kiss.

excellent idea the two versions. kisses

I like both. I can? ^ _ ^
big kisses

Very nice of you to do the two alternatives. I have a friend who doesn't eat cheese and every time I make an effort to find dishes for her.

I'm not a vegetarian but I'm in serious embarrassment because I really like both versions ^ __ ^ A big kiss

it is ideal for my diet !! I take them both !!

Hi Solema,
rice salad never refuses. Good! As always, after all.
A hug

. without neglecting the simple fact that both versions are gluten free. :)

I like them both, I am omnivorous in the sense that you eat everything, as long as it is cooked well and raw materials, then I have no problems, and your laughter seems excellent to me. kisses dearest

Hi Solema, thank you & quotSpeziale & quot, apart from & quotsomething & quot; I digest and appreciate everything.
This rice will certainly also appeal to & quotCuochi Speziale & quot :-)

Hello Solema! I also have the same problem as you, vegetarian and not at the same table. I like how you got around the "obstacle". :) Kisses and see you soon dear

Cold rice is my favorite summer dish, I would eat it at any time !!
Good day.

I wouldn't even leave a grain of rice! A kiss

I've never eaten it with mortazza, I think it fits perfectly -)
But feta also attracts attention, here I only sell the one in oil, full of spices. I'll tell you, I never buy it.
A hug: D

Heartfelt thanks dear, a big hug! Soon

like you, i also have the vegetarian of the house, so the separation of the salads is a must!
Good mortazza in the rice salad, next time I'll put it)

Buoooneee. I opt for a taste of both! I can.

I love the rice salad. in all these versions.

in this period I don't eat anything else *. *

@ cooksappe, grandmother luisa, this season is also strong for me, but sometimes I also make it in winter, presenting it as an appetizer!
@ Twinky, Elena, Gianni, Elena, Federica, annaferna,
Scarlett, chabb, I'd be happy to offer you both versions.
@ eli, valentina brida, I really admire vegetarians, but I can't resist in front of a slice of salami.
@ ornella, thanks to you, it is your merit if I have known feta.
@ fantasies, this intolerance must also be followed closely. My daughter-in-law, in addition to being a vegetarian, is also intolerant to eggs, which is not easy!
@accantoalcamino, what are the things you don't digest?
@ Tamtam, I also like to use excellent raw materials. I cook simple and for this you need excellent products.
@ Cristina, I also don't like cheese, but unfortunately I have cheese makers at home and I have to do it.
@anna, when I wasn't using feta, I replaced it with mozzarella !!
@ Mirtilla, Sonia, thanks girls !!

Vegetarian rice salad: 3 good and original recipes

Dish that most of all lends itself to lunch outside the home, l & rsquorice salad There is a steady presence of picnics and trips to the beach but not only: you can eat safely even in the office.

If you don't go crazy for the traditional, l & rsquoVegetarian rice salad it can be just as tasty. With pickles, with vegetables, with legumes, evensalad of fruit: it can be prepared in advance and enjoyed cold, it is practical to be consumed outdoors and always puts on a certain mouthful.

The cold rice everyone likes it: here's how to bring it to the table in three delicious versions to try.

3. Salad of sprouted black rice, asparagus and sunflower seeds

Delightfully particular & egrave l & rsquosprouted black rice salad with asparagus and sunflower seeds. Spring recipe of great taste, it can also be inserted in a formal menu. Perfect for purifying the body, it can be called one light salad with a few calories but not sad at all.

2. Rice salad with chickpeas and almonds

A nourishing rice salad like few others: chickpeas and almonds only enrich it with precious nutrients and taste, which certainly does not hurt. Hot or cold, this one rice salad for autumn It is enriched with many aromas ready to perfume it. You can try it both with basmati rice (easily digestible) and with Venus rice, for a captivating color contrast.

1. Rice salad with sautéed vegetables and peas

The vegetables in season they brighten the table with their bright colors and find ample space in this unique dish together with peas, one of the most popular spring legumes. L & rsquorice salad with sautéed vegetables and peas gives us a rich and colorful dish, vegetarian (potentially even vegan), to be completed with fresh cheese cubes.

Vegetarian Rice Salad - Recipes

The green rice salad It is a healthy and aromatic first course to be served in an elegant dinner: everyone will be captivated by its goodness and beauty. For the vegetarian version of this dish, omit the tuna.

For 6 people

  • 500 g of parboiled rice
  • 3 bunches of basil
  • 100 g of parsley
  • vinegar vinaigrette
  • 3 diced tomatoes
  • 150 g of tuna

Boil the rice in abundant salted water and, when cooked, drain it and let it cool evenly spread on absorbent paper at room temperature.

Wash the parsley and basil well and blend them adding 5 tablespoons of extra virgin olive oil and 2 tbsp of vinegar. Pour over the rice, mix well and taste to see if you still need more seasoning. Let it cool in the refrigerator for an hour and when ready to serve, put the rice in a form with a hole, mash it well and turn it upside down on a serving dish. In the hole you will put the tomatoes and the tuna with its oil seasoned with a little salt. Another nice way to present it: in single cups placed on green leaves as in the photo. In this case the chopped tuna is mixed with the rice and the tomatoes all around.


  1. 400 g of rice
  2. 1 carrot
  3. 1 can of cannellini beans
  4. 4 beefsteak tomatoes
  5. 1 yellow pepper
  6. 1 red pepper
  7. 1 courgette
  8. 1 tablespoon of salted capers
  9. 2 tablespoons of pickled onions
  10. 50 g of green olives
  11. 50 g of black olives
  12. 2 packs of 125 g of Mozzarella Santa Lucia Galbani
  13. extra virgin olive oil
  14. balsamic vinegar

Vegetarian Rice Salad - Recipes

Dear Anna, a really nice recipe that makes a very good salad.
Hello and good evening with a big hug with a smile :-)

Hello grandma Anna. A nice idea this rice salad.
At my place it's still a little cool. As soon as the heat begins, I too will start preparing these beautiful salads.
Good day.

THANK YOU. all comments are VERY WELCOME -))
so leave a trace of your passage. a suggestion, a criticism, everything will serve to improve this blog.

Ingredients for vegetarian rice salad

Cut aubergines and courgettes into cubes.

In a pan, sauté a clove of garlic and add the freshly cut vegetables.

Brown for a couple of minutes, add salt (and if necessary a cup of water). Cover and cook for about fifteen minutes over low heat, stirring occasionally. The vegetables should soften, but not fall apart. Turn off and let cool. Don't forget to remove the garlic!

In the meantime, cut the tomatoes into cubes and grate the carrots into julienne strips, with a grater with large holes, after having peeled them.

Cook the rice in plenty of salted water, drain it al dente and let it cool.

Mix the vegetables and the pesto.

Add the rice and a little pepper, give it a good stir and serve your vegetarian rice salad.