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Fregola Salad with Fresh Citrus and Red Onion

Fregola Salad with Fresh Citrus and Red Onion
Prep Time
10 min
Cook Time
10 min
Yields
4 - 6 servings

A pasta salad with orange and grapefruit that’s perfect for outdoor entertaining.

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ingredients

Orange Oil

½
cup extra-virgin olive oil
1
orange, zested

Salad

8
cups chicken broth
1
lb(s) fregola pasta (or orzo)
1
orange
1
pink grapefruit
1
small red onion, thinly sliced
½
cup chopped fresh mint leaves
¼
cup chopped fresh basil leaves
½
Tbsp fennel seeds, lightly toasted
1
tsp coarse salt
½
tsp freshly ground black pepper
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directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

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