Farro Pasta Bowl with Vegetables (Print Version)

Wholesome farro pasta with sautéed Mediterranean vegetables and feta in zesty dressing

# What You'll Need:

→ Grains and Pasta

01 - 8.8 oz farro pasta

→ Vegetables

02 - 1 medium zucchini, diced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 5 oz cherry tomatoes, halved
06 - 3.5 oz baby spinach
07 - 1 small red onion, finely sliced
08 - 2 cloves garlic, minced

→ Dressing

09 - 1/4 cup extra virgin olive oil
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

→ Garnish

14 - 2 oz crumbled feta cheese
15 - 2 tablespoons fresh parsley, chopped
16 - 2 tablespoons toasted pine nuts

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook farro pasta according to package instructions until al dente, approximately 20-25 minutes. Drain and set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced onion and minced garlic, sauté for 2 minutes until fragrant.
03 - Add diced zucchini, bell peppers, and cherry tomatoes to the skillet. Sauté for 6-8 minutes until vegetables are tender-crisp and retain vibrant color.
04 - Stir in baby spinach and cook for 1-2 minutes until wilted. Remove skillet from heat.
05 - In a small bowl, whisk together remaining olive oil, lemon juice, dried oregano, sea salt, and black pepper until emulsified.
06 - In a large bowl, combine cooked farro pasta, sautéed vegetables, and prepared dressing. Toss gently until evenly coated.
07 - Divide into serving bowls. Top with crumbled feta cheese, fresh parsley, and toasted pine nuts. Serve warm or at room temperature.

# Additional Tips::

01 -
  • It comes together faster than you'd expect, which means weeknight dinner doesn't have to feel like a production.
  • The nutty farro soaks up that lemony dressing in the most satisfying way, keeping everything from tasting thin or one-dimensional.
  • You can eat it warm, cold, or somewhere in between, making it genuinely flexible for whatever your day throws at you.
02 -
  • Don't dress the salad until you're ready to eat it or serve it, because the acid from the lemon will start turning the vegetables a darker shade and while it still tastes fine, it loses that vibrant appeal.
  • Farro pasta cooks a bit differently than regular pasta, so taste it a minute or two before the package says it's done because it can shift from al dente to overdone surprisingly fast.
03 -
  • Toast your pine nuts in a dry pan for just two minutes before scattering them on top, because even this small step makes them taste exponentially more interesting than the raw version.
  • If you're making this ahead, keep the dressing separate and toss everything together just before serving to maintain the brightness of the vegetables and the punch of the lemon.
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