Fregola is a toasted semolina pasta that is very popular in Sardinia. You can substitute any small shape pasta, such as orzo, which it resembles, but do make the effort to seek it out at a specialty food shop. Its nutty flavor makes this pasta salad really unusual and delicious.–Giada De Laurentiis
Fregola Salad with Fresh Citrus Recipe
Hands-On Time: 25 minutes | Total Time: 40 minutes | Serves 4 to 6
- For the orange oil
- 1/2 cup extra-virgin olive oil
- Zest of 1 orange
- For the salad
- 8 cups low-sodium 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
- Make the orange oil
- 1. Combine the olive oil and the orange zest in a small bowl and set aside.
- Make the salad
- 2. In a large saucepan over high heat bring the chicken broth to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes.
- 3. Drain the pasta and turn it onto a large baking sheet. Spread it out into a single layer and let cool for 10 minutes.
- 4. Meanwhile, using a small knife, cut all the peel and pith off the orange and grapefruit. Holding the fruit over a large bowl to catch any juice, cut between the membranes to release the segments into the bowl. Add the onion, mint, basil, fennel seeds, salt, pepper, and cooled fregola pasta to the segments and juice in the bowl.
- 5. Add the reserved orange oil to the pasta. Toss all the ingredients and serve.
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Fregola Salad with Fresh Citrus Recipe © 2008 Giada De Laurentiis. Photo © 2008 Tina Rupp. All rights reserved.