Fregola Pasta Salad with Roasted Vegetables and Feta
Fregola Pasta Salad with Roasted Vegetables and Feta
Ingredients
For the Roasted Vegetables
- 1 pint cherry tomatoes, halved
- 1 zucchini, medium, diced into 1/2-inch pieces
- 1/2 red onion, medium, thinly sliced
- 1 bell pepper, any color, cored and diced into 1/2-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Fregola Pasta
- 1 cup fregola sarda
- 4 cups water
- 1 teaspoon salt
For the Lemon Herb Dressing
- 1/4 cup olive oil, extra virgin
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the halved cherry tomatoes, diced zucchini, thinly sliced red onion, and diced bell pepper. Drizzle with 2 tablespoons of olive oil, sprinkle with dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to ensure all vegetables are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through roasting to ensure even cooking. Remove from oven and set aside to cool slightly.
⏱️ 25 min•🌡️ 400
- 4
While the vegetables are roasting, bring 4 cups of water and 1 teaspoon of salt to a boil in a medium saucepan. Add the fregola sarda and cook according to package directions, typically 8-10 minutes, until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
⏱️ 15 min
- 5
Prepare the lemon herb dressing: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh mint, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 5 min
- 6
In a large mixing bowl, combine the cooled fregola pasta and the roasted vegetables. Pour the lemon herb dressing over the pasta and vegetables. Toss gently to coat everything evenly.
⏱️ 3 min
- 7
Add the crumbled feta cheese to the salad and gently fold it in. Taste and adjust seasoning (salt, pepper, or lemon juice) if necessary.
⏱️ 2 min
- 8
Garnish with fresh chopped basil before serving. This salad can be served immediately at room temperature or chilled for later enjoyment.
Kitchen Tools
Nutrition Facts (per serving)
Fregola Pasta Salad with Roasted Vegetables and Feta
For the Roasted Vegetables
- 1 pint cherry tomatoes, halved
- 1 zucchini, medium, diced into 1/2-inch pieces
- 1/2 red onion, medium, thinly sliced
- 1 bell pepper, any color, cored and diced into 1/2-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Fregola Pasta
- 1 cup fregola sarda
- 4 cups water
- 1 teaspoon salt
For the Lemon Herb Dressing
- 1/4 cup olive oil, extra virgin
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the halved cherry tomatoes, diced zucchini, thinly sliced red onion, and diced bell pepper. Drizzle with 2 tablespoons of olive oil, sprinkle with dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to ensure all vegetables are evenly coated.
⏱️ 5 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through roasting to ensure even cooking. Remove from oven and set aside to cool slightly.
⏱️ 25 min•🌡️ 400 - 4
While the vegetables are roasting, bring 4 cups of water and 1 teaspoon of salt to a boil in a medium saucepan. Add the fregola sarda and cook according to package directions, typically 8-10 minutes, until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
⏱️ 15 min - 5
Prepare the lemon herb dressing: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh mint, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 5 min - 6
In a large mixing bowl, combine the cooled fregola pasta and the roasted vegetables. Pour the lemon herb dressing over the pasta and vegetables. Toss gently to coat everything evenly.
⏱️ 3 min - 7
Add the crumbled feta cheese to the salad and gently fold it in. Taste and adjust seasoning (salt, pepper, or lemon juice) if necessary.
⏱️ 2 min - 8
Garnish with fresh chopped basil before serving. This salad can be served immediately at room temperature or chilled for later enjoyment.