Farro Salad with Orzo Recipe

🧂 Ingredients

• 1 cup uncooked pearled farro
• 1 pound uncooked orzo
• 1/4 cup minced red onion
• 1/4 cup minced sun-dried tomatoes
• 1 medium cucumber

  (seeds removed) and finely chopped
• 1/4 cup chopped bell pepper
• 2 cups baby spinach leaves
• 2 tablespoons fresh mint leaves

  (or parsley) finely chopped
• 1/2 cup feta

  grated or crumbled
• 3/4 cup sliced almonds

  (optional) or your favorite toasted nut
• 2 large lemons
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2/3 cup olive oil

Instructions

• 1 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.
• 2 While the farro is cooking prepare the dressing and chop the onion, cucumber and
  bell pepper.
• 3 Drain the farro and orzo and let cool.
• 4 Finely zest the lemons and place it in a bowl. Then, whisk together the zest,
  lemon juice from 1 1/2 lemons, salt, pepper, and red pepper flakes. Gradually
  whisk in the oil. Taste and season as needed.
• 5 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 Info