Farro Pasta Bowl Mediterranean Vegetables (Printable)

Nutty farro pasta tossed with vibrant Mediterranean vegetables in a zesty olive oil dressing.

# What You’ll 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
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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook farro pasta according to package instructions until al dente, approximately 20-25 minutes. Drain and set aside.
02 - While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant.
03 - Add zucchini, bell peppers, and cherry tomatoes to the skillet. Sauté for 6-8 minutes until vegetables are tender but 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, oregano, salt, and pepper until well combined.
06 - In a large bowl, combine cooked farro pasta, sautéed vegetables, and dressing. Toss gently to coat everything evenly.
07 - Divide among serving bowls. Top with crumbled feta, parsley, and pine nuts. Serve warm or at room temperature.

# Expert Hints:

01 -
  • It's the kind of dish that feels like a meal, not a compromise—farro has this wonderful chew that makes you actually taste what you're eating.
  • You can prep everything while the pasta cooks, so you're done in under 40 minutes with minimal fuss.
  • Somehow it's even better the next day, making it perfect for those moments when you need lunch sorted without thinking.
02 -
  • Don't skip tasting the dressing before it meets the pasta; a dressing that tastes aggressive in a bowl will be perfect once it coats everything.
  • If you're planning to serve this cold later, dress it lightly at first and add more dressing just before eating, because the farro absorbs liquid and will taste bland if dressed too far in advance.
03 -
  • Toast your pine nuts yourself in a dry skillet for 2-3 minutes if you have time; they taste exponentially better than most pre-toasted versions and fill your kitchen with an aroma that's almost perfume-like.
  • Make extra dressing even if you think you won't need it—bowls of farro are forgiving, and you can always adjust seasoning just before serving or drizzle more over cold leftovers.
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