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.
Tools You May Need
Photograph by Ryan Liebe
Tools You May Need
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