Food Recipes Salads Pasta Salads Fregola Pasta Salad with Grilled Shrimp 5.0 (5) 5 Reviews Small, round fregola pasta is tossed with juicy grilled shrimp, summer vegetables, and an herby dressing for this colorful salad. By Andee Gosnell Andee Gosnell Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs. Food & Wine's Editorial Guidelines Published on July 22, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Active Time: 25 mins Total Time: 50 mins Servings: 4 to 6 Any short or long noodles in your pantry can be dressed up with a light vinaigrette or a rich and creamy sauce to become a pasta salad. In this recipe, we use fregola, a small, round pasta that originates from Sardinia. Pretty much any vegetable, raw or briefly blanched, can be brought in to add flavor and texture, and you can incorporate a protein of your choice for a heartier dish. Here, a bright and herbaceous chermoula, a North African condiment traditionally made with herbs, lemon juice, and warm spices like cumin and coriander, doubles as a marinade for shrimp and a dressing for vegetables in this summery dish. Frequently Asked Questions What is a substitute for fregola? Fregola is similar in shape to pearl couscous, but it is typically pre-toasted. Any small pasta, such as orzo, acini di pepe, or pearl couscous, can be substituted for fregola. How can I make this recipe vegetarian? Feel free to leave out the shrimp to make this dish suitable for both vegetarian and vegan diets. Notes from the Food & Wine Test Kitchen Marinating the zucchini slices not only seasons them but helps them soften significantly and draw out moisture. Use a mandoline to slice the zucchini into thin ribbons. Suggested pairing Pair this pasta salad with a mineral-driven Sauvignon Blanc, such as Pierpaolo Pecorari Venezia Giulia. Make ahead The herb sauce can be stored in an airtight container in the refrigerator for up to two days. Ingredients 2 cups loosely packed fresh parsley leaves and tender stems, plus more leaves for garnish 1/2 cup loosely packed fresh cilantro leaves and tender stems 6 tablespoons fresh lemon juice (from 2 lemons) 2 tablespoons fresh mint leaves 3 large garlic cloves, smashed 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon crushed red pepper 1 1/4 teaspoons kosher salt, divided, plus more to taste 2/3 cup extra-virgin olive oil, plus more for grill and for drizzling 1 pound peeled and deveined raw jumbo shrimp, tail-on 2 small zucchini, very thinly sliced lengthwise into ribbons 2 cups multicolored cherry tomatoes (about 10 ounces), halved 1 1/2 cups uncooked fregola pasta (about 9 ounces) (such as Rustichella d’Abruzzo) Directions Pulse parsley, cilantro, lemon juice, mint, garlic, cumin, coriander, red pepper, and 1 teaspoon salt in a food processor until a coarse paste forms, about 5 pulses. With processor running, slowly pour olive oil through food chute, and blend until just combined, about 15 seconds, scraping down sides of bowl as needed. Divide herb sauce between 2 bowls, placing 1/3 cup in a medium bowl and 2/3 cup in a large bowl. Add shrimp to medium bowl, and toss to coat; cover and refrigerate for 15 minutes. Add zucchini and tomatoes to large bowl, and stir to coat; cover and refrigerate until ready to serve. Preheat grill to very high (500°F to 550°F). Place shrimp on oiled grates; discard marinade. Grill, uncovered, turning occasionally, until shrimp are just cooked through, 2 to 3 minutes. Transfer shrimp to a plate, and sprinkle with remaining 1/4 teaspoon salt; set aside. Cook pasta according to package directions. Drain pasta. Rinse cooked pasta under cold water, and drain well. Fold pasta into chilled zucchini mixture until well coated. Season with additional salt to taste. Transfer to a serving platter. Top with shrimp, and drizzle with additional olive oil; garnish with parsley. Originally appeared in Food & Wine magazine, August 2024 Rate It Print