Fregola Salad with Broccoli and Cipollini Onions Recipe

Name: Fregola Salad with Broccoli and Cipollini Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fregola or orzo pasta, or Israeli couscous; 1/4 cup extra-virgin olive oil; 2 cups (about 10 ounces) cipollini onions, peeled and halved, or quartered if large; Kosher salt and freshly ground black pepper; 3 cloves garlic, minced; 1 pound broccoli, cut into small florets; 1/3 cup water; 1 (15-ounce) can cannellini beans, rinsed and drained; 1/2 cup grated Parmesan; 2 large lemons, zested and juiced; 1/2 cup extra-virgin olive oil; 2 tablespoons honey; 3 1/2 teaspoons kosher salt, divided; 1 1/4 teaspoons freshly ground black pepper, divided; 1 cup (about 1 ounce) chopped fresh chives

Servings: persons

1 pound fregola or orzo pasta, or Israeli couscous
1/4 cup extra-virgin olive oil
2 cups (about 10 ounces) cipollini onions, peeled and halved, or quartered if large
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 pound broccoli, cut into small florets
1/3 cup water
1 (15-ounce) can cannellini beans, rinsed and drained
1/2 cup grated Parmesan
2 large lemons, zested and juiced
1/2 cup extra-virgin olive oil
2 tablespoons honey
3 1/2 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
1 cup (about 1 ounce) chopped fresh chives

1
For the salad: Bring a large pot of salted water to a boil over high heat.
2
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3
Drain and place in a large serving bowl.
4
In a medium saucepan, heat the oil over medium-high heat.
5
Add the onions and season with a pinch of salt and pepper.
6
Cook, stirring occasionally until golden and tender, about 10 minutes.
7
Add the garlic and cook for 30 seconds until aromatic.
8
Add the broccoli and saute for 1 minute.
9
Add the water and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
10
Cover the pan and cook until the broccoli is tender, about 4 minutes.
11
Add the beans and cook for 1 minute until warmed through.
12
Transfer the onion mixture to the serving bowl.
13
Add the Parmesan cheese and toss with the fregola.
14
For the dressing: In a small bowl, combine the lemon zest, lemon juice, olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
15
Whisk until smooth.
16
Stir in the chives.
17
Pour the dressing over the fregola and toss well until coated.
18
Season with the remaining 3 teaspoons of salt and 1 teaspoon pepper and serve.

1032

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound fregola or orzo pasta, or Israeli couscous, 1/4 cup extra-virgin olive oil, 2 cups (about 10 ounces) cipollini onions, peeled and halved, or quartered if large, Kosher salt and freshly ground black pepper, and more.

Yes, Fregola Salad with Broccoli and Cipollini Onions falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fregola Salad with Broccoli and Cipollini Onions

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