VegBatch
← All recipes

Fregola Salad w/ Citrus & Red Onion

A cold pasta salad of fregola cooked in broth, tossed with orange and grapefruit segments, thin-sliced red onion, mint and basil, and a simple orange-zest olive oil. It eats bright and citrusy and holds well in the fridge.

salad · Italian · vegan

Ingredients

  • ½ cup extra virgin olive oil
  • 1 piece orange, zested
  • 8 cup vegetable broth
  • 1 pound fregola pasta, or orzo
  • 1 piece orange
  • 1 piece pink grapefruit
  • 1 piece red onion, small, thinly sliced
  • ½ cup mint leaves
  • ¼ cup fresh basil, chopped
  • ½ teaspoon fennel seeds
  • coarse salt, to taste
  • black pepper, to taste

Method

  1. For oil combine orange zest & olive oil - set aside.
  2. Bring vegetable broth to boil in large sc pan. over high heat - ADD FREGOLA cook until tender but still firm for about 10-12 mins - Drain pasta - let cool.
  3. Cut orange, grapefruit into segments over a bowl to catch jcs. ADD with mint basil & fennel seeds, salt/pepper - cooled fregola.
  4. Toss together w/ orange oil - serve.