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!
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.
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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.
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