This Colorful Pasta Salad Will Transport You to the Mediterranean

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.

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