Fregola Pasta Salad with Summer Flavors
This tasty salad is made with fregola pasta, or you can use orzo pasta if you like. Cook the pasta then drain it and let it cool. You can then combine it with chickpeas, also known as garbanzo beans, garlic, tomato, fresh herbs and parmesan. This makes a tasty lunch served with buttered ciabatta bread, or you might like to serve it as a side dish with veal, beef, fish, chicken, or another favorite. Make this fregola salad ahead if you like, and keep it refrigerated for several hours before serving.
Fregola, which is sometimes spelt fregula, is a type of pasta from Sardinia. It can be used in the place of pasta, or even rice in some dishes, or you can use another kind of pasta here if you prefer, such as orzo if you like the small grains, or macaroni, penne, or whatever else you have in the pantry. You can also change any of the other ingredients, such as switching the chickpeas (also known as garbanzo beans) for kidney beans or leaving them out, or using red bell pepper rather than tomatoes.
Serve the finished salad as a side dish with meat or fish, or enjoy it as a snack. You could even rustle up a big batch and take it to a potluck supper. There is something very salad about pasta salad recipes. There is never any left at the end of a meal because everyone just seems to love such a recipe! Make this and you can be sure it will all get eaten. This is a very light pasta salad, at least when compared to creamy ones, and the aromatic herbs and vegetables are just wonderful in it.
- 14 oz canned chickpeas
- 1 cup uncooked fregola or orzo pasta
- 4 chopped green onions
- 1 de-seeded, chopped tomato
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 finely chopped garlic clove
- 2 tablespoons grated parmesan
- ¼ cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Cook the pasta following the directions on the package.
- Drain it and let it cool.
- Drain and rinse the chickpeas.
- Put them in a bowl with the pasta.
- Stir in the green onions, tomato and garlic.
- Add the extra-virgin olive oil and balsamic vinegar.
- Sprinkle the parmesan on top, along with the herbs.
This salad is perfect for the warmer months because instead of a heavy mayonnaise-based dressing it is made with fresh herbs and extra-virgin olive oil, along with garlic and fresh summer veggies. The fregola pasta pairs well with the chickpeas in this recipe, making it hearty enough to stand on its own as a vegetarian entrée, but it would also go very nicely with chicken or fish, presented as a side dish. Making this recipe is very simple and you can make it ahead and keep it for a few hours before serving if liked.
Leave a Reply
- Homemade Italian Sausage and Spinach Calzone May 7, 2016
- Classic Italian Chicken Saltimbocca April 22, 2016
- Hunter Style Baked Italian Chicken Cacciatore April 6, 2016
- Wild Mushroom Boletus Italian Style Soup April 3, 2016
- Vegetarian Pasta Primavera with Fettuccine March 30, 2016
- Roman Style Saltimbocca Alla Romana with Polenta March 25, 2016
- Classic Italian Dishes – Parmigiana Eggplant March 25, 2016
- Authentic Vegetarian Italian Asparagus Risotto March 23, 2016
- Rotisserie Chicken and Vegetable Risotto March 19, 2016
- Citrus Feta Cheese Risotto with Spinach March 18, 2016
- One of the Best Vegetarian Lasagna Recipes with Ricotta Cheese (404200 Views)
- Home (141875 Views)
- Best Pizza Sauce for Home Made Pizza (64562 Views)
- Crispy Chicken Milanese with Herb (27672 Views)
- Authentic Clams Oreganata (20399 Views)
- The Best Bechamel in the World (14845 Views)
- Authentic Old World Italian Pizza Dough Recipe (13684 Views)
- Lasagna Rollups in the Slow Cooker (11772 Views)
- Classic Lasagna with Creamy Bechamel Sauce (11317 Views)
- Just How Far Ahead Can I Make Lasagna (11314 Views)