Fregola with Tomatoes, Feta, Basil and Mint
Toasted fregola pasta with roasted cherry tomatoes, golden feta, fresh basil and mint. A bright Sardinian dish that's perfect warm or cold.
Ingredients
Need a different yield?
Open this recipe in the scaler to adjust servings and turn the ingredients into a grouped shopping list.
Instructions
-
Preheat oven to 180°C (350°F). Dice the cherry tomatoes and place them in a bowl. Season with salt, olive oil, and if you like, minced garlic, oregano, and pepper. Cube the feta.
-
Spread the seasoned tomatoes and feta cubes on a baking sheet lined with parchment paper. Bake for 20-25 minutes, until the feta begins to turn golden.
-
While tomatoes and feta roast, bring a large pot of water to boil. Salt generously and cook the fregola for 10-11 minutes until al dente. Drain.
-
Remove the baking sheet from the oven and let cool slightly—the feta may have softened but will firm up as it cools.
-
Chop the basil and mint leaves. Combine the cooked fregola with the roasted tomatoes, feta, olives, and fresh herbs. Drizzle with additional olive oil if desired and season with pepper to taste.
Storage & Meal Prep
Keeps for up to 3 days in the refrigerator. Excellent served cold as a pasta salad. The feta holds its texture well when reheated.
Variations
- Vegan Fregola: Omit the feta for a 100% plant-based version, or substitute with a vegan feta alternative.
- Add Capers and Sun-Dried Tomatoes: For a more intense Mediterranean flavor, add chopped capers and oil-packed sun-dried tomatoes.
- Spicy Version: Add red pepper flakes to the tomato mixture before roasting for a bit of heat.
FAQ
Can I serve this cold?
Yes! This dish is excellent as a cold pasta salad, making it perfect for summer meals and picnics.
What does roasted feta taste like?
Roasted feta loses some of its sharp acidity and develops a mild, almost creamy texture with golden edges. It becomes more mellow and slightly caramelized.
Can I skip the mint?
Yes, but even just 1-2 leaves of mint add a bright, fresh note that elevates the entire dish. If you're unsure, start with just one leaf.
Interactive Nutrition Map
Customize Ingredients
Per Serving
The Story Behind This Dish
Fregola is Sardinia’s gift to the pasta world. These small, toasted balls of semolina have a nutty flavor and satisfying chew that regular pasta can’t match.
This bright, Mediterranean preparation pairs fregola with roasted cherry tomatoes and golden feta. The tomatoes concentrate in the oven while the feta mellows and develops a delicate crust. Fresh basil and mint finish the dish with an aromatic lift.
Serve it warm, at room temperature, or cold as a pasta salad—it’s equally delicious all three ways.
What is Fregola?
Fregola (also spelled fregola sarda or fregula) is a traditional Sardinian pasta made by rolling semolina dough into small balls, then toasting them. The toasting gives fregola its characteristic nutty flavor and brownish color.
Think of it as Italian couscous with personality. It’s chewier, more flavorful, and holds up beautifully in both hot dishes and cold salads.
Can’t find fregola? Substitute Israeli (pearl) couscous. Toast it in a dry pan for 2-3 minutes before cooking to approximate fregola’s flavor.
Why This Works
Oven-roasted tomatoes and feta. Baking concentrates the tomatoes’ sweetness while the feta develops golden edges and a milder, creamier flavor.
Dual herbs. Basil provides sweetness while mint adds a fresh, bright note. Even a single mint leaf transforms the dish.
Flexible serving temperature. Excellent warm, room temperature, or cold—the perfect make-ahead dish.
Variations
- Add protein: Toss in chickpeas or white beans
- More vegetables: Add roasted zucchini or bell peppers
- Briny elements: Capers, sun-dried tomatoes, or anchovies
- Different cheese: Substitute halloumi or grilled feta
Leftovers
Keeps for 3 days in the refrigerator. The flavors meld and improve overnight. Serve cold straight from the fridge or reheat gently.
Part of: The Sardinian Kitchen
Related: Sardinian Pasta Recipes | Sardinian Ingredients Guide
