This Sardinian fregola salad with roasted ricotta cheese, tomatoes, and cucumber is a light and flavorful summer pasta salad, tossed with fresh basil and mint.
Fregola is a traditional Sardinian pasta that is visually similar to pearl couscous but has a heartier, chewier texture thanks to its semolina base.
In this recipe, I combined fresh summer produce – tomatoes, cucumber, and arugula with creamy ricotta, tossed with fragrant basil and mint.
Check over 30 fregola recipes to get inspired.
Why You’ll Love This Recipe?
- Traditional Sardinian Pasta dish – It features fregola sarda, a traditional semolina-based pasta unique to the island of Sardinia.
- Whole, Seasonal Ingredients – Made with fresh vegetables, herbs, and wholesome ingredients, this summer salad fits perfectly into a longevity-focused diet.
- Nutty, Toasted Flavor – Toasting the fregola before cooking brings out a rich, nutty depth that makes this salad stand out.
Fregola Pasta Salad Ingredients
Fregola Pasta
Also known as fregula sarda, frugula, fregua, succu, cascà, or pistitzone, this traditional Sardinian round pasta similar to Israeli couscous in shape. Made from semolina (flour derived from durum wheat), fregola stands out in flavor and texture. Toasting it before cooking gives it a unique, nutty flavor and a pleasantly chewy bite. Semolina is coarser and higher in protein than regular flour, making fregola both hearty and nutritious. Fregola is versatile, and I also like it with seafood.
If you can’t find fregola pasta, you can replace this small pasta shape with pearl couscous, orzo or roasted chickpeas..
Ricotta cheese
In this recipe, I used both fresh and roasted ricotta. The fresh ricotta is creamy and mild, while the roasted bits add a delightful crunch and depth of flavor. Ricotta is a high-protein, low-calorie cheese, making it a nutritious addition to the salad. You can substitute it with crumbled feta or soft goat cheese for a similar texture.
Fresh vegetables
You can use a variety of seasonal vegetables in this salad. I used heirloom tomatoes, cherry tomatoes, cucumber, and fresh arugula (baby rocket). You can also add zucchini, bell peppers, or any other crisp, colorful vegetables you have on hand.
Fresh herbs
Similarly, I used basil and mint for the herbs, but you can also try parsley, oregano, or cilantro to keep the flavor fresh.
How to make Lemon Fregola Pasta
First step: Toast and cook the fregola
In a dry skillet over medium heat, toast the fregola pasta until it turns golden brown and releases a nutty aroma, about 5–7 minutes. Stir frequently to avoid burning.
Once toasted, transfer the fregola to a pot of boiling salted water and cook until al dente but still chewy, about 8–10 minutes. Drain and set aside to let cool.
Second step: Roast the ricotta
Preheat your grill or broiler. Place 100 g of ricotta on a grill-safe tray with a baking sheet. Drizzle with olive oil, sprinkle with chili flakes and orange zest. Grill until lightly golden and slightly crisp on top, for about 3–5 minutes. Set aside.
Keep the other 100 g fresh for serving.
Third step: Make the dressing
In a small bowl, whisk together olive oil, white balsamic vinegar, lemon juice, minced garlic, lemon rind, chili flakes, and minced garlic. Adjust seasoning to taste.
Fourth step: Assemble the salad
Combine the toasted and cooled fregola in a large mixing bowl with freshly cut heirloom tomatoes, cherry tomatoes, cucumber, Kalamata olives, and red onion. Toss gently to mix.
Fifth step: Add herbs and dressing
Add the fresh mint, basil, and baby rocket to the bowl. Drizzle the dressing over the salad and toss gently until evenly coated.
Sixth step: Serve
Arrange the salad on plates. Top each serving with one tablespoon of fresh ricotta and grilled ricotta. Finish with an extra sprinkle of lemon zest, a generous pinch of pepper, or chili flakes if desired.
