Fregola is an Italian rolled pasta similar to Israeli couscous, and it’s wonderfully toothsome in this summer salad. Think of it as a new twist on old-school pasta salad. If you can’t find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil (unless you want to keep it vegan) and you’ve got a nice, hearty, nourishing meal.

Fregola Salad with White Beans and Arugula


Prep Time: 15 minutes

Yield: Serves 6

Fregola Salad with White Beans and Arugula


  1. 3 cups cooked fregola sarda (or millet or quinoa)
  2. 1 cup cooked white beans
  3. 6 cups arugula, torn
  4. 1/4 cup kalamata olives, roughly chopped
  5. 3 tablespoons minced shallot
  6. 3 tablespoons extra-virgin olive oil
  7. 1 lemon, zested and juiced
  8. 2 tablespoons white wine vinegar
  9. Flake sea salt (like Maldon), to taste
  10. Freshly ground black pepper, to taste


Mix together fregola, white beans, arugula, olives and shallots in a large mixing bowl. Add olive oil, lemon zest and juice, and vinegar and toss to coat well. Sprinkle on a good dose of sea salt and freshly ground pepper and give one last toss before serving.

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