Orange Oil
½ cup olive oil
1 orange, zested

Salad
8 cups chicken or vegetable stock
1 pound orzo or shell pasta
1 orange
1 pink grapefruit
1 small red onion, sliced thin
½ cup chopped fresh mint
¼ cup chopped fresh basil
1 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper

For the orange oil, combine the olive oil and the orange zest in a small bowl. Set aside.

For the salad: In a large saucepan, bring chicken stock to a boil over high heat. Add pasta and cook until tender but firm, about 11 minutes. Drain pasta and cool for 10 minutes.

In a large bowl, segment orange and grapefruit over the bowl, reserving juice and pieces. Add onion, mint, basil, Dijon mustard, salt pepper and pasta.