Imagine a salad that transports you straight to the sun-drenched coastlines of Sardinia with just one forkful! This Fregola Salad with Roasted Red Pepper is not just a dish—it's a culinary adventure that combines the nutty, toasted texture of fregola pasta with the smoky sweetness of roasted peppers. Perfect for summer gatherings, quick lunches, or as a stunning side dish that will have your guests asking for seconds, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup fregola
- 1 red bell pepper, roasted and diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by roasting the red bell pepper. If not already roasted, place the whole pepper directly over an open flame on a gas stove or under the broiler. Rotate occasionally until the skin is completely charred and blistered on all sides.
- Transfer the roasted pepper to a bowl and cover with plastic wrap. Let it steam for 10-15 minutes, which will help loosen the skin.
- Once cooled, carefully peel off the charred skin, remove the seeds, and dice the roasted pepper into small, uniform pieces.
- Bring a medium pot of salted water to a boil. Add the fregola and cook according to package instructions, typically 8-10 minutes, until al dente. The pasta should be tender but still have a slight bite.
- Drain the fregola in a colander and rinse with cold water to stop the cooking process. Shake off excess water and transfer to a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a simple vinaigrette.
- Add the diced roasted red pepper to the fregola, then pour the vinaigrette over the mixture. Gently toss to combine and ensure even coating.
- Sprinkle crumbled feta cheese and chopped fresh parsley over the salad. Toss lightly to distribute ingredients.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately at room temperature, or chill for 30 minutes if you prefer a cold salad. The flavors will meld and develop as it sits.
Tips
- Roasting Perfection: When charring your red pepper, aim for a completely blackened exterior. This ensures a deep, smoky flavor that elevates the entire dish.
- Pasta Texture Matters: Cook fregola al dente to maintain its signature toothsome texture. Rinsing with cold water stops the cooking process and prevents overcooking.
- Flavor Infusion: Let the salad sit for 10-15 minutes before serving to allow the vinaigrette to fully penetrate the ingredients, intensifying the overall taste.
- Customization Options: Feel free to add grilled chicken, chickpeas, or swap feta for goat cheese to make this recipe your own.
- Make-Ahead Friendly: This salad tastes even better the next day, making it perfect for meal prep or potlucks!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 15mg
