Farro Pasta Bowl Mediterranean (Printable Version)

Nutty farro pasta with colorful vegetables and zesty dressing

# What You 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, divided
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 (optional)
16 - 2 tablespoons toasted pine nuts (optional)

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the farro pasta according to package directions until al dente, approximately 15-20 minutes. Drain and set aside.
02 - While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced onion and minced garlic, sautéing for 2 minutes until fragrant.
03 - Add diced zucchini, red and yellow bell peppers, and halved cherry tomatoes to the skillet. Sauté for 6-8 minutes until vegetables are tender yet retain their 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 - Transfer cooked farro pasta to a large bowl. Add sautéed vegetables and prepared dressing. Toss gently until all ingredients are evenly coated.
07 - Divide mixture among serving bowls. Top with crumbled feta cheese, fresh parsley, and toasted pine nuts if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, making weeknight dinners feel less like an obligation and more like something you actually want to eat.
  • The leftovers are genuinely better the next day as the flavors meld, which means meal prep suddenly becomes your friend instead of a chore.
  • It satisfies that craving for something wholesome without tasting like punishment, and that's the sweet spot everyone's chasing.
02 -
  • Don't overdress the pasta while it's still hot, because as it cools it will continue absorbing liquid and can end up too saturated. Start with three-quarters of your dressing and adjust once everything has settled.
  • The vegetables lose their vibrancy if you cook them too long, so watch the clock and pull them off heat while they still have some firmness and color left in them.
03 -
  • Toast your pine nuts in a dry skillet for just two minutes before serving—this transforms them from forgettable to unmissable and takes almost no time.
  • If you're making this ahead, store the dressing separately and toss everything together just before serving to preserve the crunch of the vegetables.
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