Fregola antipasti salad
Indulge in the savory blend of fregola pasta and vibrant antipasti flavors in this delightful salad. Perfect for a Mediterranean culinary escape.
Ingredients:
- Kosher salt
- 340g medium fregola (or pearl couscous)
- 6 tablespoons red wine vinegar
- 6 tablespoons extra-virgin olive oil
- 1/2 cup pickled pepperoncini, seeded and chopped, plus 1/4 cup brine
- 1 teaspoon dried oregano
- 230g mortadella, diced
- 230g aged gouda cheese, diced
- 4 stalks celery, diced, plus 1/2 cup
- chopped leaves
- 1/2 red onion, finely diced
- 1/2 cup chopped roasted pistachios
- 1/4 cup chopped fresh parsley
Instructions:
- Start by boiling a big pot of water with some salt. Put the fregola into the water and cook according to the instructions on the package. Once done, strain the fregola and rinse it with cold water. Shake it gently to remove excess water.
- In a large bowl, mix together the vinegar, olive oil, brine from pepperoncini, oregano, and 1 teaspoon of salt. Add the fregola, mortadella, gouda cheese, celery and its leaves, red onion, diced pepperoncini, pistachios, and parsley. Stir all the ingredients together. Allow the mixture to sit for 30 minutes before serving.
Summary:
- Calories: 3950 kcal
- Fat: 232 g
- Protein: 153 g
- Carbs: 310 g
- Potassium: 2759 mg
- Magnesium: 370 mg