Bring a large pot of salted water to boil and add the fregola.
Stir and cook for approximately 15 minutes or until al dente.
Add the raisins during the last minute of cooking.
Drain and set aside.
In a large mixing bowl, whisk together olive oil and vinegar.
Add the fregola, olives, fennel and herbs. Combine.
Season with salt and pepper.
Gently combine the pine nuts and the roasted red pepper.
Cover with plastic wrap until ready to serve.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe lightly adapted from article in The Gazette