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