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Botticelli Recipe Italian Rice Salad

Italian Rice Salad

Colorful Side


  • 1/3 cup Botticelli Cooking 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.


1 cup of uncooked rice yields 3 cups of cooked rice.

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