RecipesPasta & Co

Spring Fregula Salad with Mixed Vegetables

by Micaela Harrasser

This easy, refreshing and nutritious pasta salad is screaming spring to me! If only the weather here in Amsterdam did the same haha.

I love fregula, also known as pearl cous cous. They go well with basically every condiment. Like this one – I just grabbed some good looking vegetables, finely chopped them and tossed in a pan with some olive oil until you get a nice, crunchy bite to them, then added to the pasta with some refreshing mint leaves. Did you know that they pair awesomely with courgettes? Feel free to experiment with other veggie combinations, especially the seasonal ones!

The pasta salad is super nice also cold, making it a great idea for a picnic!  

[ratings]

Spring Fregula Salad with Mixed Vegetables

Serves: 3 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 large courgette
  • 1 medium carrot
  • mint leaves about 10
  • 150g fregula
  • Extra virgin olive oil
  • 1 sundried tomato
  • 100g creamed pumpkin

Instructions

  1. Place a big pot with plenty of water to boil.
  2. Place a non-stick pan with some oil to heat up.
  3. Finely dice up the courgetti and carrot (about half cm) and add the heated oil.
  4. Add some salt and pepper, and cook on medium-high heat, stirring often, until you get the vegetables cooked and crunchy.
  5. When the water starts to boil, add the fregola and cook until ready.
  6. Chop the sun-dried tomato and mint leaves.
  7. Drain the pasta and transfer to a bowl. Mix it with the creamed pumpkin.
  8. Add the rest of the ingredients, mix and taste to adjust seasoning and serve!

Notes

Storage: you can keep in the fridge for up to 3 days.

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