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Bringing you a Rice Salad recipe that is perfect for summer! I love the delicious flavours and variety of textures in this cold rice salad. Your friends will be begging you to bring this to the next get-together!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
A rice salad for bbq is the perfect easy side dish! A pasta salad is a little boring and cold pasta can go a little hard (especially gluten-free). This rice salad still has amazing flavours but adds something a little different to the table!
It is naturally gluten-free and vegan, so it’s great for a crowd as well!
Ingredients to make Rice Salad
- Basmati Rice – is my favourite rice to use for this recipe.
- Large Cucumber – adds a delightful crunch to this salad.
- Plum Tomatoes – I like to use both red and yellow tomatoes to add colour.
- Red Onion – brings a nice bite.
- Pitted Olives – I used olives that are stuffed with red bell peppers, but you could also use plain green or black olives.
- Chickpeas – are a great plant-based source of protein.
- Chopped Pistachios – are the perfect topping for this rice salad.
- Salt – is used to bring all of the flavours together.
For the Rice Salad Dressing - Extra-Virgin Olive Oil – forms the base of this sauce.
- Lemon Juice – adds such a bright taste to the dressing.
- –Salt and Black Pepper – help to round out the flavours.
- Dried Basil – brings a nice minty and peppery flavour.
- Cumin Powder – is optional, but great for those who want a little bit of heat!
See recipe card for full information on ingredients and quantities.
Substitutions
- Rice – Brown rice, jasmine rice, or another long grain rice will work well. Short grain rice is not a great option. Other grains, like quinoa, would also be a good choice.
- Vegetables – You can trade out or add vegetables as you see fit. Some good options are spinach, cherry tomatoes, cabbage, or kale.
- Basil – Another herb like parsley or mint would be a good option.
Variations
- Spicy – For some extra heat, increase the cumin or add some chipotle powder.
- Deluxe – Top with some feta cheese and fresh herbs for a fancier side.
- Kid friendly – Cater to your kids’ tastes by adjusting the veg accordingly.
How to make Rice Salad
Step 1: Start by cooking the rice: Rinse the rice until the water runs clear. Add the rice into a saucepot, with salt and water according to package directions (1:2 rice-water ratio).
Step 2: Cook the rice for 12 minutes, then allow it to rest covered for 5 minutes. Fluff the rice with a fork. Allow the rice to cool completely.
Step 3: In the meantime, prepare the remaining ingredients; peel and chop the cucumbers, quarter or halve the plum tomatoes, dice the onion, halve the olives, and rinse and drain the chickpeas.
Step 4: Make the dressing. Whisk olive oil, lemon juice, salt, pepper, dried basil, and cumin in a bowl.
Step 5: Add the cooled rice, veggies, and dressing to a large bowl. Toss to combine well. Serve the rice salad sprinkled with chopped pistachios.
Hint: You can spread the rice out on a baking sheet to help it cool faster.
Leftovers
Leftover rice salad will last in the fridge for 2-3 days in an airtight container. You can eat it straight from the fridge or enjoy it in a wrap.
Recipe FAQs
Long-grained rice works best for rice salad. Short-grained rice can get sticky, which doesn’t work well in a cold salad.
Most definitely! Rice salad will keep quite well for a couple of days. It would also be great enjoyed in a wrap.
It depends on what you put in them, but they definitely can be healthy! My salad has an oil-based dressing, keeping it light. It is also full of fresh veggies.
More Salad recipes
- Aubergine Salad
- Prawn Salad
- Rocket Salad
- Three Bean Salad
- Tofu Salad
- Tuna Pasta Salad
- Red Cabbage Slaw
- Smoked Salmon Salad
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Rice Salad
Ingredients
- 220 g uncooked basmati rice, rinsed, drained
- 1 large cucumber, peeled, chopped
- 150 g plum tomatoes, red and yellow
- ½ red onion, chopped
- 50 g pitted olives, I used stuffed with red bell peppers
- ½ can chickpeas, rinsed and drained
- 2 tbsp pistachios, chopped
- Salt, to taste
For the rice salad dressing:
- 60 ml olive oil, extra-virgin
- 45 ml lemon juice
- Salt and pepper , to taste
- 1 tsp dried basil
- ¼ tsp cumin powder, optional
Instructions
- Start by cooking the rice: Rinse the rice until the water runs clear. Add the rice into a saucepot, with salt and water according to package directions (1:2 rice-water ratio).
- Cook the rice for 12 minutes, then allow it to rest covered for 5 minutes. Fluff the rice with a fork. Allow the rice to cool completely. Also, you can use leftover rice for this salad.
- In the meantime, prepare the remaining ingredients; chop the cucumbers, quarter or halve the plum tomatoes, dice the onion, and cut the olives in half.
- Make the dressing by whisking olive oil, lemon juice, salt, pepper, dried basil and cumin in a bowl.
- Add the cooled rice, veggies, and the dressing into the bowl. Toss to combine well. Serve the rice salad sprinkled with chopped pistachios.
I love this recipe, especially the cumin and dried basil dressing, this is what makes the salad! Such an easy and tasty summer salad, perfect for the hot days to eat cold! I exchanged the pistachios for pumpkin seeds because of allergies.
Thank you 🙂
Thank you so much James. Loved this recipe will be making it often. So fresh & versatile too. Great summer option.
Thank you Jo 🙂