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.
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.