• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup extra-virgin olive oil

  2. 1 orange, zested

  3. 8 cups chicken broth

  4. 1 pound fregola pasta (or orzo)

  5. 1 orange

  6. 1 pink grapefruit

  7. 1 small red onion , thinly sliced

  8. 1/2 cup chopped fresh mint leaves

  9. 1/4 cup chopped fresh basil leaves

  10. 1/2 tablespoon fennel seeds, lightly toasted

  11. 1 teaspoon coarse salt

  12. 1/2 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. For the orange oil:

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

  3. For the salad:

  4. 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.

  5. 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.

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


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