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4.17 from 6 votes

Confetti Rice Salad

This simple gluten-free, veggie-packed salad is perfect for meal prep or feeding a crowd. It's rice + a ton of diced vegetables and herbs, all tossed in a dijon-red wine vinaigrette. It's the type of salad that goes with everything. Recipe doubles well, is easily adaptable to tastes and saves well in the refrigerator for a few days. Recipe adapted from Silver Palate.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Veggies, Salad, Sides
Cuisine: Gluten-Free, Vegetarian, Vegan
Servings: 6 -7 cups
Author: Healthy Gluten-free Family



  • 4 cups cooked hot rice (Approximately 1 1/2 cups dry rice yields 4 cups cooked)
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped yellow pepper
  • 1/2 cup red onion diced (about 1/2 red onion)
  • 3 scallions white and green parts, sliced
  • 1 shallot diced (about 1/4 cup)
  • 1/2 10 oz pkg frozen petite peas de-thawed (about 1 cup)
  • 1/3 - 1/2 cup steamed asparagus cut into 1 inch pieces
  • 1/3 - 1/2 cup fresh green beans cut into 1 inch pieces
  • 1/2 cup currants optional but adds an nice and unexpected touch of sweetness
  • 1/4 cup black olives diced
  • 1/8 cup parsley chopped (I've made it with both curly and flat leaf parsley)
  • 1/4 cup fresh dill chopped

Dressing (makes 1 cup -- you may not need it all so save the rest for a salad)

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cane sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper



  • If you haven't made rice, do so now in whatever method you prefer. We use both a multipot and basic water and rice boil according to package.

If you haven't steam asparagus, so do now too.

  • Takes about 3-5 minutes until tender crisp


  • Combine ingredients in a small bowl or liquid measuring cup and whisk until well combined.


  • Place cooked rice (while still warm) in a large bowl. Pour 1/2 cup dressing over rice and stir to combine.
  • Add veggies and toss to combine.
  • Taste and add additional dressing, salt or pepper to taste.
  • Serve immediately or store in a sealed container in the refrigerator. Stays well in refrigerator for several days and can be enjoyed cold, at room temperature or warm.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!