Summery Pasta Salad with Farro & Vegetables

A bright, vibrant summer pasta salad featuring hearty farro and crunchy vegetables, tossed in a zesty vinaigrette that highlights the season’s freshest produce.

Why You’ll Love This Recipe

This salad brings together the nutty chew of farro with crisp, garden-fresh vegetables—ideal for summer cook‑outs, picnic sides, or make‑ahead lunches. It’s vegetarian, packed with fiber and flavor, and incredibly adaptable to your favorite seasonal produce.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 ½ cups pearled farro

• 1 cup cherry tomatoes, quartered

• 1 cup cucumber, diced

• 1 bell pepper (red, orange or yellow), chopped

• ½ red onion, finely chopped

• ½ cup fresh basil (or parsley), chopped

• ¼ cup extra virgin olive oil

• 2 tablespoons lemon juice (or wine vinegar)

• 1 clove garlic, minced

• Salt and freshly ground black pepper, to taste

• Optional: crumbled feta or goat cheese

directions

1. Cook the farro: Bring a large pot of salted water to a boil. Add farro and cook until al dente (about 15–20 minutes). Drain, rinse under cold water, and spread on a tray to cool.

2. Prepare the vegetables: While farro cools, chop the tomatoes, cucumber, bell pepper, onion, and herbs.

3. Mix the dressing: Whisk olive oil, lemon juice, garlic, salt, and pepper in a pitcher or jar.

4. Toss it all together: In a large bowl, combine cooled farro and vegetables. Pour dressing over and toss until evenly coated.

5. Serve or chill: Best served at room temperature, but can be refrigerated for 1–2 hours to meld flavors before serving.

Servings and timing

• Serves: 4–6 people

• Prep time: 15 minutes

• Cook time: 15–20 minutes

• Total time: 30–35 minutes

Variations

• Cheesy twist: Stir in ½ cup crumbled feta or goat cheese.

• Protein boost: Add 1 cup chickpeas, white beans, or grilled chicken.

• Veggie swaps: Use zucchini, roasted peppers, or artichoke hearts in place of cucumber or tomato.

• Fresh herbs: Try mint, parsley, or arugula for a different flavor note.

storage/reheating

• Refrigeration: Store in an airtight container for up to 4 days.

• Refresh before serving: Add a splash of olive oil or lemon juice if the salad seems dry—farro tends to absorb dressing over time.

• Serve cold or room temperature: Perfect for meals on the go—no reheating needed.

FAQs

1. Can I use unpearled farro?

Yes, but cooking time will increase. Unpearled farro may require up to 45 minutes—check the package and adjust accordingly.

2. How should I cook farro?

Simmer in water (or broth) until tender yet slightly chewy. Then drain and cool before adding to the salad.

3. Can the salad be made ahead?

Absolutely. Let flavors meld in fridge for 1–2 hours before serving. Store up to 4 days.

4. Is rinsing farro necessary?

Rinse after cooking to stop the cooking process and cool the grain faster.

5. Can I skip garlic?

Yes. Substitute with shallot or omit entirely—flavor will still be bright and fresh.

6. What dressings work best?

Simple vinaigrette (olive oil + lemon juice or vinegar) is perfect. Optionally add Dijon mustard or honey.

7. Can this be a vegan dish?

Yes—just leave out cheese or use a plant-based alternative.

8. Can I freeze the salad?

Freezing is not recommended; vegetables will become watery when thawed.

9. How can I make it more filling?

Add beans, grilled tofu, shrimp, or chicken for extra protein.

10. What’s the best way to re-season the salad?

Just before serving, toss with fresh herbs and a drizzle of olive oil or lemon juice.

Conclusion

This summery farro and vegetable pasta salad is a perfect balance of texture, flavor, and seasonal brightness. It’s easy to make, adaptable to whatever produce is on hand, and holds up well for meal prep or gatherings. Enjoy it as a healthy lunch, side dish, or light dinner—no heavy dressing needed, just fresh, wholesome ingredients.