Fregola Salad with Roasted Red Pepper
Whether you are looking for a fregola salad recipe to serve at your next dinner party or a simple and easy salad to make on a busy weeknight, you will love this flavorful recipe!
Servings 12 servings
Calories 294kcal
Ingredients
- 500 grams fregola
- ½ cup Corinthian raisins
- ½ cup olive oil extra virgin
- ¼ cup red wine vinegar
- 1 medium fennel diced
- ½ cup pitted oil-cured black olives chopped
- 3 tablespoons chives fresh, chopped
- 3 tablespoons Italian flat-leaf parsley chopped
- 1 tablespoon basil chopped
- salt and pepper to taste
- ⅓ cup walnuts toasted
- ⅔ cup roasted red pepper chopped
Instructions
- Bring a large pot of salted water to boil and add the fregola.
- Stir and cook for approximately 12-15 minutes or until al dente. Refer to the package directions to guide you for exact cooking times.
- Add the raisins during the last minute of cooking.
- Drain and transfer to a large mixing bowl.
- Whisk together olive oil and vinegar in a small bowl.
- Add the vinaigrette to the fregola and toss gently with a wooden spoon.
- Add the fennel, olives, fennel, and herbs. Toss them together gently.
- Season with salt and pepper to taste.
- Gently combine the walnuts and the roasted red pepper.
- Cover with plastic wrap until ready to serve.
- If desired, garnish with fennel fronds.
- Serve this salad warm, at room temperature or cold.
Video
Notes
- If you cannot find fregola pasta, you can use Israeli couscous.
- Time-saving tip: While the fregola is cooking, you can chop and prep the other ingredients.
- Attempt to use fresh herbs whenever possible for the best flavor. Using frozen herbs is a great alternative. Although you can substitute them with dried herbs, the flavor will not be as intense. Use 1 teaspoon of dried herbs for every tablespoon of fresh called for in the recipe.
- If you do not have the time to roast your red peppers, you can easily use jarred red peppers. If you can, purchase a high-quality brand. Look for them in the international aisle of your grocery store.
- The flavors will meld and taste even better if you can wait a few hours or the next day to serve this dish. Add a drizzle of olive oil over the dish and gently combine for the best results before serving it.
- Use the fennel fronds to garnish the dish before serving, if desired.
Nutrition
Serving: 1serving | Calories: 294kcal | Carbohydrates: 38g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Sodium: 209mg | Potassium: 262mg | Fiber: 2g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 8.1mg | Calcium: 28mg | Iron: 1.3mg
