Farro Pasta Mediterranean Bowl (Print version)

Nutty farro pasta with colorful vegetables and zesty dressing for a satisfying meal.

# 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

# Directions:

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 minced onion and garlic, sautéing for 2 minutes until fragrant.
03 - Add diced zucchini, bell peppers, and halved cherry tomatoes to the skillet. Sauté for 6-8 minutes until vegetables are tender yet still vibrant.
04 - Stir baby spinach into the vegetable mixture 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 well combined.
06 - Transfer cooked pasta to a large bowl. Add sautéed vegetables and prepared dressing. Toss gently to coat all ingredients evenly.
07 - Divide pasta mixture among serving bowls. Top with crumbled feta cheese, fresh parsley, and toasted pine nuts. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Farro has this nutty, almost buttery flavor that makes eating vegetables feel like a treat rather than an obligation.
  • Everything comes together in under 40 minutes, so you can have dinner on the table before you've even finished thinking about what you're hungry for.
  • It tastes just as good cold the next day, which means you're actually setting yourself up for an easy lunch without realizing it.
02 -
  • Don't drain the pasta aggressively or rinse it; you want a light coating of starch left on the noodles so the dressing clings to it rather than sliding off.
  • The vegetables should still have texture when you combine everything—if they're too soft, they'll continue breaking down and turn the dish mushy as it sits.
  • This dish tastes better the next day after the flavors have gotten acquainted, so making extra is genuinely rewarded.
03 -
  • Toast your pine nuts yourself in a dry skillet for 2-3 minutes if you're using them—the difference between pre-toasted and freshly toasted is the difference between okay and genuinely delicious.
  • Make your dressing in the bottom of your serving bowl before tossing everything else in, so you're guaranteed even distribution and the flavors meld as everything comes together.
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