Fregola Salad INGREDIENTSFor the orange oil1/2 cup extra-virgin olive oil1 orange, zestedFor the salad8 cups low-sodium chicken broth1 pound fregola pasta (or orzo)1 orange1 pink grapefruit1 small red onion, thinly sliced1/2 cup chopped fresh mint leaves1/4 cup chopped fresh basil leaves1/2 tablespoon fennel seeds, lightly toasted1 teaspoon coarse salt1/2 teaspoon freshly ground black pepperDIRECTIONSFor 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.
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