Italian Rice Salad

Contorno - Vegetables

1/3 cup Botticelli Extra Virgin Olive Oil, divided
½ cup diced onion
2 cups diced assorted fresh vegetables (such as zucchini, yellow squash, peppers, peas)
1 teaspoon chopped garlic
½  teaspoon salt
¼ teaspoon ground black pepper
3 cups cooked rice
1 cup assorted deli meats and cheeses (such as ham, pepperoni, salami, provolone), diced


  • Pour 1 tablespoon olive oil into medium skillet over medium heat. Add the onion; cook and stir until tender, about 3 minutes. Add the vegetables and garlic; cook and stir until tender, about 3 to 5 minutes. Remove from heat.
  • Place remaining olive oil, salt and pepper in a small bowl; mix well.
  • Place rice, cooked vegetables, and meats/cheeses in large serving bowl. Drizzle with olive oil mixture; toss to combine well.


6 cups


1 cup of uncooked rice yields 3 cups of cooked rice

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