Fregola Salad with Broccoli and Cipollini Onions

Salad:
1 lb fregola pasta (can substitute orzo or Israeli couscous)
1/4 cup extra virgin olive oil
2 cups cipollini onions, chopped,, cliced, or quartered
sea salt, to taste
freshly ground black pepper, to taste
3 cloves garlic, minced
1 lb broccoli, cut into small florets
2 cups grape tomatoes
1/3 cup water
1 (15 oz) can cannelini beans, drained and rinsed
1/2 cup grated romano cheese

Dressing:
2 lg lemons, zested and juiced
1/2 cup extra-virgin olive oil
2 T honey
3.5 tsp kosher salt, divided
1.5 tsp freshly ground black pepper, divided
1 cup chopped fresh chives

For the salad: Bring a large pot of salted water to boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occassionally, about 8-10 minutes. Drain and place in a large serving bowl. In a medium saucepan, heat the oil over medium high heat. Add the onions and season with a pinch of salt and pepper. Cook, stirring occassionally until golden and tender, about 10 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the broccoli and saute for one minute. Add the water and scrape up the brown bits that cling to the pan with a wooden spoon. Cover the pan and cook until the broccoli is tender, about 4 minutes. Add the tomatoes and cook for one minute. Add the cannolini and cook for one minute, until warmed through. Transfer the mixture to the serving bowl. Add the romano cheese and toss with the fregola.
For the dressing: In a small bowl, combine the lemon zest, lemon juice, olive oil, honey, 1/2 tsp salt, and 1/4 tsp pepper. Whisk until smooth. Stir in the chives.
Pour the dressing over the fregola and toss until well coated. Season with the remaining 3 tsp salt and 1 tsp pepper and serve.

Serving Size: Makes 16 servings as a side, 12 as an entree.

Number of Servings: 16

Recipe submitted by SparkPeople user TKAYE1.