Rice salad is a great classic of Italian summer: practical, colourful, easy to prepare in advance and to take to the beach or to the office. But let’s face it, after the third container, it starts to get tiring. Always the same condiments, always the same flavour, despite the possible variations – from the use or otherwise of mayonnaise, to the addition of corn, frankfurters and so on – so why not change?
There are many fresh, tasty and equally practical alternatives, cold dishes that can be prepared in advance, kept in the fridge and taken anywhere. And, above all, they don’t make you miss the usual rice salad.
Here are 10 simple, but not at all banal, proposals.
Spelled with grilled vegetables and feta
Spelled is an ancient cereal, light but satiating, perfect for summer meals. Instead of rice, it gives a more rustic texture and a slightly nutty flavor. Just cook it in salted water, drain it and let it cool.
In the meantime, grill courgettes, aubergines and peppers, season everything with a drizzle of good oil, a pinch of salt and a few fresh mint leaves. To complete, you could add some crumbled feta, for a savory touch that balances the sweetness of the vegetables.
It keeps well for up to two days, and the taste improves as the hours pass.
Cold pasta with rocket pesto, cherry tomatoes and almonds
Cold pasta is a direct competitor to rice salad, although it can become much more interesting if you move away from the usual combinations.
For this version you need a homemade pesto, using arugula, toasted almonds, parmesan, garlic and extra virgin olive oil: you will get a pungent and lively sauce, which gives character to the dish.
It is combined with the short pasta (fusilli, penne, conchiglie are fine), the cherry tomatoes cut in half are added, a few flakes of parmesan and a little grated lemon zest. The result is a fresh, aromatic dish, which has nothing to envy of the more tried and tested rice salad.
Cous cous with chickpeas, cucumbers and lemon
Couscous has an advantage: it cooks in five minutes. Just pour lightly salted boiling water over it, cover and wait. Then you fluff it with a fork, add a drizzle of oil and you’re done.
The beauty of couscous is that it can be enriched in a thousand ways. Here we propose a version inspired by Middle Eastern cuisine: boiled chickpeas, diced cucumbers, fresh parsley, lemon juice, grated zest, oil, salt and pepper.
Simple, healthy and thirst-quenching! To be served cold, perhaps with a spoonful of Greek yogurt on top, for those looking for a more delicious touch.
New potato salad with green beans and hard-boiled eggs
Potatoes are often overlooked in cold dishes, yet they have a lot to offer. The new ones, in particular, have a thin skin and a creamy consistency which makes them perfect for salads.
After boiling them, you can combine them with steamed green beans and hard-boiled eggs cut into wedges. Add the raw red onion, finely sliced and left to soak in water and vinegar for a few minutes, to tone down its strength.
A simple dressing made from olive oil, apple cider vinegar, salt and mustard makes this dish complete and balanced, rich in flavors and vegetable proteins.
Barley with avocado, dried tomatoes and lime
If you are looking for a more original alternative, try pearl barley. Once cooked and cooled, you can mix it with diced avocado, softened dried tomatoes, basil leaves and an emulsion of lime and oil.
The softness of the avocado goes perfectly with the savory note of the dried tomatoes, while the lime will add the note of freshness. It is a complete dish, with an interesting texture and a scent that smells of full summer.
If you want, you could enrich it with some chopped walnuts, or with toasted pumpkin seeds, to add crunch.
Quinoa with apricots, pistachios and feta
Quinoa is a perfect base for summer salads: light, protein and naturally gluten-free. After cooking, let it cool and add fresh apricots cut into segments, coarsely chopped pistachios and crumbled feta.
Season with extra virgin olive oil, lemon juice and a few mint leaves. A fresh and unusual dish, where sweet and savory meet perfectly.
Bulgur with roasted aubergines and herbed yoghurt
Bulgur cooks quickly and is ideal for make-ahead meals. Mix it with oven-roasted aubergines, cherry tomatoes and fresh parsley.
Separately, prepare a sauce with Greek yogurt, chives and a few drops of lemon. To be added when serving for a creamy and refreshing note.
Salad of chickpeas, raw courgettes and pecorino
Chickpeas transform a simple salad into a nutritious and satiating main dish. Add already cooked chickpeas, julienned courgettes, pecorino flakes and basil leaves.
Complete with a citronette made with oil, lemon and black pepper. Crispy, fragrant and ready in just a few minutes.
Buckwheat with peppers, olives and scamorza
Buckwheat has a strong flavor and pleasant texture which makes it an excellent alternative to rice. Once cooled, season it with roasted peppers, Taggiasca olives and cubes of scamorza.
A few leaves of fresh oregano and a drizzle of extra virgin olive oil will be enough to give the dish a truly Mediterranean character.
Cold pasta with ricotta cream, peas and lemon
Cold pasta doesn’t always have to be seasoned the same way. In this version, the ricotta is worked with a little oil, lemon zest and a spoonful of cooking water until a velvety cream is obtained.
It is added to the pasta together with peas, fresh mint and coarsely chopped toasted almonds. The result is delicate, fragrant and very summery.
A bonus alternative: panzanella with mozzarella
For those who want to completely distance themselves from boiled cereals, panzanella is a winning choice. Stale bread, ripe tomatoes, cucumbers, red onion and basil become even tastier with the addition of diced mozzarella.
A traditional poor dish that continues to be one of the best summer lunches to take anywhere.
A question of variety
Summer is long and alternating dishes helps you not get bored and eat better. Whole grains, legumes, seasonal vegetables are all versatile ingredients, which lend themselves to a thousand combinations.
There’s no need to give up practicality, just change your perspective. Instead of boiled rice with peas and frankfurters, you can choose something more colourful, richer, more lively. Dishes that truly nourish, without weighing you down.
And, upon closer inspection, they also put you in a good mood.
Enjoy your meal!
