Fregola Salad with Fresh Citrus and Red Onion

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • For the orange oil:
  • 1/2 cup extra-virgin olive oil
  • 1 orange, zested
  • For the salad:
  • 8 cups chicken broth
  • 1 pound fregola pasta (or orzo)
  • 1 orange
  • 1 pink grapefruit
  • 1 small red onion, thinly sliced
  • 1/2 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh basil leaves
  • 1/2 tablespoon fennel seeds, lightly toasted
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
Directions
Watch how to make this recipe. 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Spring Entertaining Guide