Farro Pasta Bowl Mediterranean Vegetables (Printable)

Nutty farro pasta with colorful Mediterranean vegetables and zesty olive oil dressing.

# What Goes In:

→ 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 Make It:

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 until tender. Drain and set aside.
02 - While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced onion and minced garlic, sauté for 2 minutes until fragrant.
03 - Add diced zucchini, bell peppers, and cherry tomatoes to the skillet. Sauté for 6-8 minutes or until vegetables are tender-crisp and retain their vibrant color.
04 - Stir in the 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 well combined.
06 - In a large bowl, combine cooked farro pasta, sautéed vegetables, and prepared dressing. Toss gently to coat all components evenly.
07 - Divide among serving bowls. Top with crumbled feta cheese, chopped fresh parsley, and toasted pine nuts. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's that rare dish that tastes just as good straight from the fridge the next day, making it a sneaky meal-prep win.
  • The nutty farro actually keeps you full longer than regular pasta, so you won't be raiding the pantry an hour later.
02 -
  • Don't drain the pasta too aggressively—a little starch clinging to it helps the dressing cling instead of sliding off into a puddle at the bottom of the bowl.
  • If you taste the dressing before it goes on the pasta, it will seem too intense; trust that it mellows and becomes perfect once it coats all that farro.
03 -
  • Buy farro pasta from the bulk bin if your store has one—it's usually fresher and cheaper than boxed, and you can get exactly the amount you need.
  • The secret to keeping vegetables vibrant is not to overcrowd the skillet; work in batches if needed so everything gets a little color and caramelization rather than steaming.
Return