Blood Orange and Fennel Pasta Salad with Fanciful Fruit Blend

Serving Size: 4-6
Prep Time:  15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes


1 lb. Pappardelle's Fanciful Fruit Gemelli
2 medium blood oranges (or navel oranges)
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
1 medium red onion, very thinly sliced
16 mint leaves, torn
3 Tbsp. extra-virgin olive oil
3 Tbsp. lemon juice
Salt & pepper, to taste


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside. 
  2. Using a paring knife, cut away peel and white pith from blood oranges; discard. Cut between orange membranes to release segments into a medium bowl; discard membranes.
  3. Add fennel, onion, mint leaves, cooked pasta, olive oil, and lemon juice to a bowl and toss to combine. Season with salt & pepper, to taste.
  4. Divide the pasta into serving dishes. Refrigerate or serve immediately. Enjoy!