Fregola Sarda Salad
...or tiny pasta salad. Whichever you prefer. I used to not be a fan at all of pasta salads. Every time I'd see one at a potluck I'd make sure to avoid it, as I found them mayo laden, unimaginative, dull.
However I was one time invited to my friend's house for a quick lunch and my opinion was forever changed. Her recipe had fresh vegetables, herbs, a light dressing and the most delightful nuggets of cheese throughout. What is more, the pasta was tiny and was more of an afterthought, a way to incorporate a carb and add heftiness without stealing the show. I didn't feel like having a nap after eating it and it kept me full until dinner. It was perfect!
Except, well, I'm one to tinker with perfection. Over the years I've tried this pasta salad in every way shape or form and I think have finally found my holy grail. Of course, if you're into tinkering with recipes, as I am, feel free to swap and add ingredients as you see fit. My version is vegetarian, getting its protein from chickpeas, but you can add cooked chicken breast, even some cubed salami would work well. Substitute the herbs for what you have available and use whatever veggies you've got lying around in the fridge. Feta can be substituted for mozzarella, in that case maybe add a few olives for a salty kick.
Fregola Sarda is a tiny Sicilian pasta that is lightly toasted. It is my choice here but you can substitute orzo or any small pasta you can find. Don't skimp on the fresh herbs though, they add much needed lightness to the dish.
Ingredients (serves 4 as a main)
250g (about half a pack) fregola sarda
1-2 persian cucumbers, depending on size (easily substituted with 1/2 english cucumber, peeled and deseeded)
1 medium red or sweet onion
1 can chickpeas
150g feta cheese
50g pistachios, roasted
5 small roasted peppers canned in olive oil, from a jar
10g mint leaves
10g basil leaves
Dressing
juice of one lemon
3 tbsp olive oil from jar of roasted peppers
1/2 tsp salt
1/4 tsp freshly ground pepper
1 tsp dijon mustard
1/2 tsp honey
Boil the fregola sarda according to packet instructions. Drain and rinse with cold water until lukewarm. This will be your salad base. Chop the cucumbers in small pieces. Thinly slice the red onion. Drain the chickpeas. Chop the roasted peppers. Finely chop the pistachios, crumble the feta cheese. Finely chop the herbs.
In a jar, prepare the dressing. Add all of the ingredients and shake vigorously until emulsified.
In a large bowl combine pasta, vegetables, chickpeas, pistachios, feta. Give them a good stir. Add the dressing and the chopped herbs and mix well. This will keep rather well for a day or two but I have yet to see the day when it is not gone in about 48 hours. It is perfect to bring to a potluck or serve as a light summer dinner or lunch on the terrace, with some rosé.
Let me know if you make it and how you've made it your own!
