This is a cold fregola salad with castelvetrano olives, blanched asparagus, tomatoes, mozzarella pearls, and a roasted red pepper + Parmesan + parsley + lemon sauce. It’s bright, delicious, healthy, and perfect for summer. You could easily make in advance and enjoy throughout the week. Kind of a riff on a pasta salad since fregola is type of Sardinian pasta (although really closer to a couscous).
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