Rice Salad Arlecchino

May/June 1995

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The bright, playful colors of this easy salad are reminiscent of Harlequin's costume.

Rice Salad Arlecchino Recipe

Makes: 6 servings, 1 1/3 cups each

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  • 2 1/2 cups water
  • 1 1/2 cups converted white rice
  • 1 teaspoon salt
  • 2 carrots, shredded (1 cup)
  • 2 vine-ripened tomatoes, seeded and chopped (1 cup)
  • 1 small zucchini, shredded (1 cup)
  • 1/4 cup capers, rinsed
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons water
  • 2 teaspoons whole-grain mustard
  • 1 teaspoon anchovy paste
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper to taste


  1. Bring water to a boil in a saucepan. Add rice and salt, lower heat, cover and simmer until the rice is tender, about 17 minutes. Drain and rinse under cold water until cool. Combine rice, carrots, tomatoes, zucchini, capers and parsley in a large bowl, toss gently to blend.
  2. Combine vinegar, water, mustard and anchovy paste in a small bowl; slowly whisk in oil. Pour over the rice salad and toss to blend. Season to taste with salt and pepper.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 4 hours.


Per serving: 241 calories; 6 g fat (1 g sat, 4 g mono); 3 mg cholesterol; 42 g carbohydrates; 5 g protein; 2 g fiber; 657 mg sodium; 287 mg potassium.

Nutrition Bonus: Vitamin A (80% daily value), Folate (50% dv), Vitamin C (22% dv).

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1 vegetable, 1 fat

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