Cold Sardinian fregula salad is a perfect summer main dish to prepare in advance, to enjoy when you get home or to take with you to the beach or office. Very simple to make, easy, quick, it’s the alternative to the classic pasta or rice salad, and I assure you that once you discover how good Sardinian fregula is in salad, you won’t let it go! Try this cold Sardinian fregula salad with cherry tomatoes, pesto, and basil-scented ricotta, and then tell me if you liked it!
Do not miss
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 5 oz Sardinian fregula
- 1 cup yellow and red cherry tomatoes
- 3.5 oz ricotta
- 2 tbsp basil pesto
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste fresh basil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pot
- 1 Bowl for serving
Steps
Boil the fregula in plenty of salted water for the time indicated on the package. Drain it. Blend the ricotta with the pesto and a little bit of water to get a smooth cream. Wash the cherry tomatoes and cut them into small pieces. Dress the fregula with the ricotta cream, add the cherry tomatoes, raw olive oil, salt if needed (taste as the pesto might be already salty enough), chopped fresh basil, mix everything well and let it cool, then keep in the fridge until serving.
Notes
Keep some cooking water aside as it might be needed to blend if the ricotta cream turns out too dry.
You can also add some arugula if you like, as it goes very well.
