This is supposed to be fregola salad, which is a type of pasta. But, alas, I had no fregola so I used elbows instead.
You'll forgive me when you taste how refreshingly clean and bright this pasta salad is!
1/2 cup extra virgin olive oil
8 cups chicken broth
1 pound whole wheat fregola pasta (or any other small pasta....)
1 pink grapefruit
1 small red onion
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
1/2 cup crumbled feta
Zest the orange. Combine the olive oil and the orange zest in a small bowl and set aside.
Bring the large saucepan of chicken broth to a boil over high heat. Add the 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, supreme the citrus and catch the juices.
Slice the onion very thinly and add it and the mint, basil, fennel seeds, salt, pepper, and cooled pasta.
Add the reserved orange oil to the pasta.
Toss all the ingredients together and serve with the feta on top. Enjoy!