Mediterranean Farro Pasta Bowl (Printable)

Nutty farro pasta with colorful Mediterranean vegetables in a zesty olive oil dressing. Ideal for light lunches or vibrant dinners.

# Ingredient List:

→ 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 Prepare:

01 - Bring a large pot of salted water to a boil. Cook the farro pasta according to package instructions until al dente, approximately 20-25 minutes. Drain and set aside.
02 - While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 2 minutes until fragrant.
03 - Add the diced zucchini, bell peppers, and cherry tomatoes to the skillet. Sauté for 6-8 minutes until vegetables are tender-crisp with vibrant color.
04 - Stir in the baby spinach and cook for 1-2 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 - Transfer the cooked farro pasta to a large bowl. Add the sautéed vegetables and dressing, tossing gently to coat evenly.
07 - Divide the pasta bowl 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 tastes even better as leftovers, which means you're actually ahead tomorrow morning.
  • Every vegetable stays visibly colorful and crisp instead of turning into a sad, mushy pile.
  • The dressing is so simple that you'll stop buying bottled versions and make it in a pinch for everything else.
02 -
  • Don't drain your pasta completely dry and don't rinse it, because that thin film of starch helps the dressing cling instead of pooling at the bottom of the bowl.
  • If you add the spinach too early or cook it too long, it turns into a dark, bitter shadow of itself, so wait until the very end and treat it gently.
03 -
  • If your feta is especially salty, crumble it just before serving so it doesn't weep into the warm pasta and overpower everything.
  • A squeeze of lemon juice right at the table wakes the whole bowl back up, especially if you've made it ahead.
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