Fregula Sarda Salad with Fresh Peas

This recipe was a huge success at Seasons Bethlehem Holiday Open House! Feel free to enhance it with additional ingredients like chopped olives, feta cheese, or chopped kale!

Ingredients:

• 1 lb. Bag Fregula Sarda, cooked following package instructions
• 1/2 red pepper, chopped
• 1/2 yellow pepper, chopped
• 1/2 orange pepper, chopped
• 1/2 pint cherry tomatoes, sliced
• 3 scallions, chopped
• 1 tbsp. minced fresh mint
• 1 tbsp. minced fresh oregano
• 1 tbsp. minced fresh basil
• 1/2 cup fresh raw peas
• 6 palm hearts, chopped

Dressing:

• 1 tsp. Seasoned roasted sesame oil
• 1 tbsp. Meyer Lemon Infused Olive Oil
• 1 tbsp. Tuscan Herb Infused Olive Oil
• 2 tbsp. Herbs di Napoli Balsamic Vinegar
• 1 tbsp Sherry Vinegar
• Roasted garlic-infused salt (to taste)

Instructions:

1. Cook the Fregula Sarda according to the instructions on the package. Once cooked, set it aside to cool.
2. In a large mixing bowl, combine the cooled Fregula Sarda, chopped red pepper, yellow pepper, orange pepper, sliced cherry tomatoes, chopped scallions, minced fresh mint, oregano, basil, fresh peas, and chopped palm hearts.
3. In a separate small bowl, whisk together the seasoned roasted sesame oil, lemon-infused olive oil, Tuscan herb-infused olive oil, Herbs di Napoli balsamic vinegar, and sherry vinegar to make the dressing. Adjust the quantities to suit your taste.
4. Drizzle the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
5. Season the salad with roasted garlic-infused salt according to your preference. Taste and adjust seasonings if needed.
6. Allow the flavors to meld together by refrigerating the salad for at least 30 minutes before serving.
7. Serve chilled and enjoy your vibrant and flavorful Fregula Sarda Salad.

Feel free to adjust the quantities of ingredients, or the dressing components based on your personal preferences.