Fregola Salad with White Beans and Arugula

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 want 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.

Ingredients

  • 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 shallot, minced
  • 3 tablespoons extra virgin olive oil
  • 1 lemon, zested and juiced
  • 2 tablespoons white wine vinegar
  • flake sea salt (like Maldon), to taste
  • reshly ground black pepper, to taste

Instructions

  • 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.
Servings: 6
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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