Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Fregola Antipasti Salad
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- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 494
- Total Fat
- 29 g
- Saturated Fat
- 10 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 48 mg
- Sodium
- 794 mg
Fregola is a small toasted semolina pasta hailing from the Italian island of Sardinia. Here it is used as the base of a pasta salad loaded with many of the ingredients you'd find on a classic Italian-American antipasti platter.
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 494
- Total Fat
- 29 g
- Saturated Fat
- 10 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 48 mg
- Sodium
- 794 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the fregola and cook as the label directs; drain. Rinse under cold water to cool, then shake to dry.
- Whisk together the vinegar, olive oil, pepperoncini brine, oregano and 1 teaspoon salt in a large bowl. Add the fregola, mortadella, gouda, celery and leaves, red onion, chopped pepperoncini, pistachios and parsley; toss. Let sit 30 minutes before serving.
