Fregola Salad with Fresh Citrus and Red Onion

For the orange oil:

Combine the olive oil and the orange zest in a small bowl and set aside.

For the salad:

Bring the large saucepan of chicken broth to a boil over high heat. Add the fregola pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 to 12 minutes. Drain pasta onto a large baking sheet. Spread to a single layer and let cool for 10 minutes.

Meanwhile, using a small knife cut the skin off the orange and grapefruit. Over a large bowl, cut out the segments of the citrus flesh and catch the juices. Add the onion, mint, basil, fennel seeds , salt, pepper, and cooled fregola pasta.

Add the reserved orange oil to the pasta. Toss all the ingredients together and serve.