Farro Pasta Bowl with Vegetables (Print Version)

Nutty farro pasta with colorful vegetables, zesty dressing, and feta cheese. Ready in 40 minutes.

# 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 Steps:

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

# Expert Suggestions:

01 -
  • It comes together faster than you'd think, perfect for those weeknights when you're hungry but not interested in spending an hour at the stove.
  • The nutty farro holds its texture beautifully and feels substantial enough to satisfy without weighing you down.
  • You can eat it warm right after cooking or chill it and enjoy it as a salad the next day, making it genuinely versatile.
02 -
  • Don't overcook the vegetables—they should still have some life and structure when they hit the pasta, not be soft mush, because they'll continue cooking slightly from the residual heat and warm dressing.
  • Use freshly squeezed lemon juice rather than bottled, as the flavor difference is noticeable and transforms the entire dressing from adequate to genuinely delicious.
03 -
  • Toast your pine nuts yourself in a dry skillet for just 2-3 minutes—the aroma will tell you exactly when they're ready, and they'll taste infinitely better than pre-packaged versions.
  • Make the dressing a few minutes before you plan to serve so the flavors have time to marry and become more integrated rather than tasting like separate components.
Go Back