Rice Salad Recipe

rice salad

Rice Salad

By: Gigi Howe

I’ve been searching for a rice salad recipe for a while.. you have your pasta salads, potato salads, why not rice?!   I’ve tried a few but they have been bombs.  This one was good.  I made it for the first time this week.  The recipe does not call for asparagus but I had some leftover, so I added it.  I tend to like to tweak my recipes.  You can add whatever vegetables you like.  I can see adding some shrimp to this recipe and turning it into a nice summer meal.  But right now, I will give you the basic recipe.  Add whatever you like.  I served it as a side dish and also had it for lunch one day.  Its tasty and refreshing!

Rice Salad


–  1 cup uncooked rice (I used white)
–  1/2 cup mayonnaise
–  1/2 cup sour cream
–  2 cloves of garlic minced
–  1/2 cup celery diced
–  1 1/2 cups diced fresh tomatoes
–  1/3 cup chopped pepper (I used red)
–  2 scallions chopped


1. Cook rice as directed and let cool.
2. Combine mayo, sour cream and garlic.
3. Mix prepared vegetables, rice and dressing together in a large bowl. Refrigerate at least an hour before serving.


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Rice Salad Recipe

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Gigi Howe

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  • dee seiffer

    Quinoa is a great base for salad, too

    • Gigi

      That sounds good, Dee. Do you have a favorite recipe for it? I’d like to try it.

      • dee seiffer

        This isn’t really a recipe. I don’t measure anything. I love quinoa in a cold salad for its crunch and it holds up to dressing without getting soggy.

        I mix cooked quinoa, with vege’s chopped into a pretty small dice… cucumbers, bell peppers, carrots, grape tomatoes, blanched green beans, peas and/or asparagus… whatever is available. I want a lot of crunch and color.

        Add sliced almonds or any finely chopped nuts and a little crumbled cheese. Toss with vinaigrette… red wine vinegar, salt pepper, Dijon mustard, oil in a Mason jar.. shake hard.

        This is a great vehicle for using up any leftover bits in the frig. A slice or two of leftover bacon (as if)? Chop it up and throw it in. Chicken, turkey, tuna, ham, hard-boiled eggs. If you want to add avocado, do that last since it will turn black and get soggy.

        I bring this to picnics because you don’t have to worry about heat + eggs in mayo and it holds up in a cooler for a long time (sans avocado). I’ve made it a day ahead and it is delicious the second day. It is perfect beach lunch.

        It is also good served over greens. Bon appetit

        • Gigi

          Oh yum! Sounds wonderful! I’m going to try it. I like recipes that help clean out the fridge! 😉 I find that with rice salad that I’m able to do that. Thanks Dee!