Orzo Salad with Fresh Citrus and Red Onion
Orzo Salad with Fresh Citrus and Red Onion
Servings
6
Prep Time
15 minutes
Cook Time
12 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 1 ⁄2 cup extra-virgin olive oil
- 1 orange (zested)
- 8 cups low-sodium chicken broth
- 1 pound orzo
- 1 orange
- 1 pink grapefruit
- 1 small red onion (thinly sliced)
- 1 ⁄4 cup fresh mint leaves
- 1 ⁄4 cup fresh basil leaves
- 1 ⁄2 cup shaved fennel
- 1 teaspoon coarse salt
For the Orange Oil:
For the Pasta Salad:
Instructions
- To make the orange oil, combine the olive oil and the orange zest in a small bowl and set aside.
- To make 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, salt, pepper, and cooled orzo.
- Add the reserved orange oil to the pasta. Toss all the ingredients together and serve.
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