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Fregola Pasta Salad With Citrus
Category
Main Course pasta
Servings
6
Prep Time
15 minutes
Cook Time
12 minutes
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 orange, (zested)
- 8 cups chicken broth
- 1 orange, (cut into segments)
- 1 pink grapefruit, (cut into segments)
- 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
For the orange oil:
For the salad:
Instructions
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 503
Amount/Serving
% Daily Value
- Carbs
- 69 grams
- Protein
- 12 grams
- Fat
- 20 grams
- Saturated Fat
- 3 grams
- Sodium
- 1540 milligrams
- Fiber
- 5 grams
- Sugar
- 10 grams
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