For the orange oil:
Combine the olive oil and the orange zest
in a small bowl and set aside.
For the salad:
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.
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. Add the onion
, mint, basil, fennel seeds
, salt, pepper, and cooled fregola pasta.
Add the reserved orange oil to the pasta
. Toss all the ingredients together and serve.