Preparation For the orange oil: Combine the olive oil and the orange zest in a small bowl and set aside. For the salad: 1. 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. 2. 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. 3. Add the onion, mint, basil, fennel seeds, salt, pepper and cooled fregola pasta to the bowl of citrus segments. Add the reserved orange oil to the pasta. Toss all the ingredients together and serve. Related video Closed Captioning ON OFF apply | reset x Text Display Background Enhancements font Times New Roman Arial Comic Sans size T T T T color Giada De Laurentiis makes pasta salad, grape and rosemary focaccia Play Video - 4:33 (currentTime)) { %> Your video begins in %"> Options English Off