Fregola Sarda, Feta & Olive Salad

Fregola Sarda by Rustichella is a regional pasta, originating from Sardinia. Resembling giant cous cous in appearance, the pasta is traditionally hand-rolled from durum wheat semolina.  The coarse, pearl shaped balls are left to air dry and then toasted in a wood-flame oven which gives a deep, nutty flavour and golden colour.

This salad is great eaten on its own but it also makes a good zingy accompaniment to grilled meat.


500g / 1 pack of Rustichella Fregola Sarda

400g cherry tomatoes

200g of Odysea Feta Cheese 100% Sheep’s Milk, broken in chunks

1 jar of Odysea Alexandria Style Olives with Sweet Bukovo, Chilli & Cumin

1 cucumber

2 lemons

2 tbsp olive oil from the olive jar

Small handful of mint & parsley


  1. Preheat oven to 150C
  2. Halve the tomatoes with a serrated knife and place cut side up on a non stick baking sheet, sprinkle with a little olive oil, salt & pepper and place in the oven for 45 minutes until a little shrivelled.
  3. In a large saucepan, bring salted water to boil and add Fregola Sarda, boil for 10-12 minutes and strain in a colander.
  4. Halve the cucumber lengthways and with a teaspoon scrape out the seeds. Dice the cucumber and add to a large bowl.
  5. Add the Fregola Sarda, tomatoes, olive and sprinkle the crumbled Feta.
  6. Roughly chop the herbs and stir through, seasoning with salt, pepper, lemon juice & olive oil from the Alexandria olives jar, to your taste.