In a large pot, bring the vegetable or chicken broth to a boil.
Add the Fregola Sarda to the boiling broth and cook according to the package instructions until al dente.
In a separate pan, heat the olive oil over medium heat. Add the diced vegetables and sauté until they are tender.
Drain the cooked Fegola Sarda and add it to the pan with the sautéed vegetables. Toss well to combine.
Season with salt and pepper to taste.
Serve the Fregola Sarda as a side dish or as a base for salads, garnished with fresh herbs.
Some interesting facts:
- Origin: Sardinia
- Fregola Sarda is a type of small, toasted pasta balls. It is similar to couscous and is often used in soups, seafood dishes, or as a base for salads.