Recipe courtesy of Giada De Laurentiis
Fregola Salad with Fresh Citrus and Red Onion
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- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 603
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 5 g
- Sugar
- 14 g
- Protein
- 19 g
- Cholesterol
- 10 mg
- Sodium
- 779 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 603
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 5 g
- Sugar
- 14 g
- Protein
- 19 g
- Cholesterol
- 10 mg
- Sodium
- 779 mg
Ingredients
For the orange oil:
For the salad:
Directions
- 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.
My Private Notes
Show:
Everyday Italian
Episode:
Island Hopping
More from:
Spring Entertaining Guide
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