Antipasto is the first course of a traditional Italian meal, which is made of bite-size portions of foods served on a platter. The eats often include cured meats, cheeses, olives, mushrooms, and pickled vegetables. This Italian antipasto rice salad incorporates these bites with rice and a quick, homemade Italian dressing. And of course, everything is dairy free! In fact, this dish can incorporate whatever you have on hand and can easily be top allergen free.
Italian Antipasto Rice Salad for a Party Side or Weekday Lunch
Several years ago, Sue shared this recipe with us in her food allergy-friendly birthday party menu. We updated that post, and decided to give this dish its own home in our recipe section. I also have answers to some common questions.
Can Deli Meats Contain Milk?
Sometimes they do! And since meat packaging is regulated by the USDA, not the FDA, there aren’t strict allergen labeling laws enforced on packaged meats. There are many dairy-free options, but it isn’t uncommon to see some form of milk in deli meats on occasion, particularly in Italian varieties, like salami. See our Dairy-Free Deli Meat Guide for the best options.
What Vegetables are Good In Italian Antipasto Rice Salad
My favorites are diced bell peppers (red, yellow, green, or a trio), artichoke hearts, green peas, mushrooms (optionally marinated), or roasted bell peppers. Tony also likes peperoncini, too. You could also use diced, leftover grilled or roasted vegetables, like zucchini, summer squash, or asparagus.
Can I Use Pasta Instead of Rice?
Definitely! You can use 2 to 3 cups of cooked pasta. We like corkscrew pasta for this type of cold salad. If you opt to use a gluten-free variety, it is best made just an hour before eating. Most types of gluten-free pasta don’t hold up well under prolonged storage in the refrigerator.
Can I Use Fresh Herbs?
Of course! Substitute about 1 teaspoon fresh oregano or basil for the dried herbs in the dressing, or simply add a teaspoon of chopped fresh herbs, like parsley, basil, oregano, or marjoram with the tomatoes.
Special Diet Notes: Italian Antipasto Rice Salad
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free. Just be sure to choose meats and cheese alternative (if using) that suit your dietary needs.
For vegan and vegetarian Italian antipasto rice salad, you can substitute more diced vegetables, vegan meats, or a mix of diced vegetables and tofu or cheese alternative for the meats.
Dairy-Free Italian Antipasto Rice Salad
Ingredients
Method
- In a small bowl, whisk together the oil, vinegar, mustard or lemon juice, salt, garlic, oregano, basil, onion, and pepper.
- This can be made ahead, but whisk it just before adding to your recipe.
- In a medium bowl, toss the rice with the Italian dressing. Add the meats (if using), vegetables, olives, and cheese alternative or tofu (if using).
- Refrigerate the salad for at least 1 hour.
- Stir in the tomatoes just before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!See Sue’s full Allergy-Friendly Birthday Party Menu!
