Fregola Salad with Broccoli and Cipollini Onions

I made this salad last night with grilled salmon. Courtesy of Giada De Laurentiis Serves 4.

1 pound of fregola, orzo pasta or Israeli couscous

1/4 cup extra virgin olive oil

2 cups or 10 ounces cipollini onions, peeled and halved

kosher salt and pepper

3 cloves garlic minced

1 pound broccoli, cut into small florest

1/3 cup water

1 ( 15 ounce) can cannellini beans, rinsed and drained

1/2 cup grated Parmesan cheese

2 large lemons. zested and juiced

1/2 cup extra virgin olive oil

2 tablespoons honey

3 1/2 teaspoons Kosher salt divided

1 1/4 teaspoons freshly ground pepper, divided

1 cup of fresh chives

Bring a pot of salted water to a boil add the pasta and cook till tender but still firm to the bite stirring occasionally. about 8 to 10 minutes. Drain and place in large serving bowl. In a medium saucepan, heat the oil over medium high heat and  add the onions   season with a pinch of salt. Cook, stirring occasionally until golden and tender, about 10 minutes.  Add garlic and cook for 30 seconds. Add the broccoli and saute for 1 minute. Add the water scraping any brown bits from the pan with a wooden spoon.

Cover the pan and cook till broccoli is tender 4 minutes or till liking. Add the beans and cook for 1 minute till warmed through.

IMG_0493

Transfer the mixture over to the bowl with the pasta, add the cheese and toss.

For the dressing;

In a small bowl, combine the lemon zest and juice, olive oil, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk till smooth and stir in the chives. Pour over the fregola and toss well till coated. Season with the remaining 3 teaspoons salt and 1 teaspoon of pepper. and serve.

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