Fregola Antipasti Salad

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  • Level: Easy
  • Total: 55 min
  • Active: 25 min
  • Yield: 6 to 8 servings

Ingredients

Directions

  1. 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.
  2. 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.