Farro Salad with Orzo Recipe
Try this easy-to-make Mediterranean Farro Salad with orzo pasta, fresh veggies, and tangy feta. A delicious and healthy alternative to traditional pasta salads.
Servings: 14 servings
Calories: 290kcal
Ingredients
- 1 cup uncooked pearled farro
- 1 pound uncooked orzo
- ¼ cup minced red onion
- ¼ cup minced sun-dried tomatoes
- 1 medium cucumber (seeds removed) and finely chopped
- ¼ cup chopped bell pepper
- 2 cups baby spinach leaves
- 2 tablespoons fresh mint leaves (or parsley) finely chopped
- ½ cup feta grated or crumbled
- ¾ cup sliced almonds (optional) or your favorite toasted nut
Lemon Dressing
- 2 large lemons
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ⅔ cup olive oil
Instructions
- Bring a large pot of salted water to a boil. Add farro and let simmer for 10 minutes. Add orzo to the pot and continue to simmer until farro and pasta are cooked through, about 8 minutes more.
- While the farro is cooking prepare the dressing and chop the onion, cucumber and bell pepper.
- Drain the farro and orzo and let cool.
To Make the Dressing
- Finely zest the lemons and place it in a bowl. Then, whisk together the zest, lemon juice from 1 ½ lemons, salt, pepper, and red pepper flakes. Gradually whisk in the oil. Taste and season as needed.
To Serve
- Add the onions, chopped cucumbers, bell peppers, and sun-dried tomatoes to the cooled farro and pasta. Gently fold in the spinach, feta, mint and or parsley, and almonds, if using, along with the dressing. Add additional olive oil and salt and pepper if needed.
Nutrition
Calories: 290kcal | Carbohydrates: 39g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 155mg | Potassium: 263mg | Fiber: 4g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 1mg