Ingredients
- 1/2 cup extra-virgin olive oil
- 1 cup orange, zested
- 1/2 cup extra-virgin olive oil
- 1 cup orange, zested
- 8 cup low-sodium chicken broth
- 1 pound fregola pasta (or orzo)
- 1 pound orange
- 1 pound pink grapefruit
- 1 pound 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
Preparation
Baking Directions:
For the orange oil: Combine the olive oil and the orange zest in a small bowl and set aside.
For the salad: In a large saucepan bring the chicken broth to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 10 to 12 minutes.
Drain the pasta and dump it onto a large baking sheet.
Spread it out into a single layer and let cool for 10 minutes.
Meanwhile, using a small knife, cut all the peel and pith off the orange and grapefruit.
Holding the fruit over a large bowl, cut between the membranes to release the segments into the bowl 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.
