Fregula sarda is a pasta, so if you don't have it, substitute any small pasta (orzo, ditalini, etc.). You'll miss the nutty , toasted flavor of the fregula, though; it really makes this dish. Serves 2 as a main course salad.
4 cups water
1/2 cup fregula sarda
1/4 cup red wine vinegar
1 tsp Dijon mustard
A pinch each of kosher salt and fresh black pepper
1 garlic clove, minced
1/2 cup extra-virgin olive oil
1 red bell pepper, roasted, peeled and diced (store-bought, from a jar, is fine)
1/2 orange or green bell pepper, diced
2 oz feta cheese, crumbled
10 basil leaves, cut into thin strips
In a saucepan, bring the water to a boil over high heat. Add the fregula sarda, reduce heat to low, and cook for 15 minutes or until the pasta is cooked through.
While the pasta is cooking, make the vinaigrette: whisk together the vinegar, mustard, salt, pepper and garlic in a small measuring cup. Continue whisking, and pour in the olive oil in a slow stream until the vinaigrette emulsifies (comes together and thickens a bit). Pour 2 tablespoons of the dressing into a mixing bowl, and set the rest aside.
Drain the fregula sarda, and add to the bowl with the vinaigrette. Toss together, and let the fregula sit in the dressing. Add the roasted and fresh peppers, feta and basil, and stir well to combine. Stir in as much additional vinaigrette as you wish.