Fregola and Blood Orange Salad with Arugula
Naomi Hebberoy adores the nutty, toasted flavor and chewy texture of Sardinian fregola. A cross between pasta and couscous, it's made from a dough of coarsely ground semolina and water that is dried, toasted and grated into tiny pearls. Here, Hebberoy tosses it with tender, juicy citrus sections for a hearty grain salad.
Slideshow: Fast Weekday Pastas