LEMONY FARRO PASTA SALAD WITH GOAT CHEESE AND MINT
Combining rice-shaped orzo with chewy farro makes for a very satisfying pasta salad, with diverse textures and a nutty flavor. Even better, you can cook the farro and orzo in the same pot, and they can be dressed up to a day in advance. Use this basic recipe as a template for your own combinations. Here, a mix of creamy goat cheese, sweet dried apricots and sliced almonds are tossed with fresh herbs and a mildly spicy lemon dressing. But add what you have and what you love; the orzo and farro can take it, with grace. You can dress the orzo and farro mixture up to one day ahead, but don't add the remaining ingredients until just before serving. The recipe feeds a crowd, so if you're not making it for a party, consider halving everything, or plan on eating leftovers for lunch all week long.
Provided by Melissa Clark
Categories dinner, lunch, weekday, pastas, salads and dressings, main course, side dish
Time 45m
Yield 10 to 14 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of heavily salted water to a boil. Add farro and bay leaves and let simmer for 15 minutes. Add orzo to the pot and continue to simmer until farro and pasta are cooked through but still al dente, about 8 to 10 minutes longer.
- While farro is cooking, prepare the dressing: Finely grate zest from the lemons, and place zest in a large bowl. Squeeze juice from 1 1/2 lemons and add to zest along with salt, pepper and red-pepper flakes, whisking to combine. Gradually whisk in oil. Taste and add more salt or lemon juice from the other lemon half, or both, if needed.
- Drain farro-pasta mixture, discarding bay leaves. Add to bowl with dressing and toss well. Stir in apricots. Let farro and pasta cool, soaking up the dressing. This can be done up to 1 day in advance. Store in the refrigerator and bring to room temperature before proceeding.
- In a small bowl, combine onions, celery, 3 tablespoons lemon juice and a large pinch of salt. Let sit while the pasta cools, at least 20 minutes.
- Just before serving, add onion mixture and almonds to the bowl with the farro and pasta and toss well. Gently fold in spinach, goat cheese, mint and parsley. Taste and add more lemon, red-pepper flakes or salt if needed.
- Drizzle with olive oil and freshly ground black pepper before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Dilan Madusanka
[email protected]This is one of my favorite recipes. It's easy to make and always a crowd-pleaser.
Craig Housden
[email protected]I love that this salad is healthy and delicious. It's a great option for a light lunch or dinner.
Angel Nelly
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Maxwell Nsamala
[email protected]I'm not a big fan of farro, but I really liked it in this salad. It had a nice chewy texture.
Chloe Taylor
[email protected]This salad is so refreshing and flavorful. I love the combination of lemon, goat cheese, and mint.
Tapash Chandra
[email protected]I've made this salad several times and it's always a hit. It's a great way to use up leftover farro.
Abdullahm xi Amin
[email protected]This is my go-to recipe for a quick and easy lunch. I love the bright and tangy flavors.
Monir islam Monir islam
[email protected]Overall, I thought this salad was just okay. I wouldn't make it again.
Miraj Mit
[email protected]I found that the farro took longer to cook than the recipe said. I had to simmer it for about 45 minutes.
Immaculate Mudzinge
[email protected]This salad is a bit tart for my taste. I think I would use less lemon juice next time.
Vanesa Dimtrova
[email protected]I'm not a huge fan of goat cheese, but I really liked it in this salad. The lemon and mint helped to balance out the strong flavor of the goat cheese.
oyindamola ruth
[email protected]This salad is a great way to use up leftover farro. I usually make a big batch of farro on the weekend and then use it in salads, soups, and pilafs throughout the week.
ToTo ToTo
[email protected]I love how versatile this recipe is. I've used different types of vegetables and cheeses, and it always turns out great.
Colleen Kunz
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, BBQs, and even just for a quick lunch at home.
Tiko
[email protected]I made this salad for a picnic and it was a hit! Everyone loved the unique flavor and textures.
Nikolai Svendsen
[email protected]This is a great recipe for a light and healthy meal. The farro is a good source of fiber and protein, and the vegetables add plenty of vitamins and minerals.
Nadar hussain
[email protected]I loved the combination of flavors in this salad. The lemon and goat cheese were a perfect match, and the mint added a nice pop of freshness.
Games Chaleng
[email protected]This farro pasta salad was a refreshing and flavorful dish that was perfect for a summer lunch. The lemon dressing was tangy and bright, while the goat cheese and mint added a creamy and herbaceous touch. The farro was cooked perfectly and had a nice