Mediterranean Farro Pasta Bowl (Printable Version)

Nutty farro pasta tossed with roasted vegetables and feta in a lemon-oregano 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 tbsp freshly squeezed lemon juice
11 - 1 tsp dried oregano
12 - 1/2 tsp sea salt
13 - 1/4 tsp freshly ground black pepper

→ Garnish

14 - 2 oz crumbled feta cheese
15 - 2 tbsp fresh parsley, chopped
16 - 2 tbsp toasted pine nuts

# Method:

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 tbsp olive oil in a large skillet over medium heat. Add 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 until vegetables are tender yet vibrant.
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, 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 until evenly coated.
07 - Divide among serving bowls. Top with crumbled feta cheese, fresh parsley, and toasted pine nuts. Serve warm or at room temperature.

# Expert Hints:

01 -
  • It comes together in under 40 minutes, which means you can have dinner on the table faster than you'd think.
  • The nutty farro holds up beautifully to the bright vegetables and tangy dressing without turning mushy or sad.
  • It tastes just as good cold the next day, making it a secret weapon for meal prep without the tedium.
02 -
  • Don't drain your pasta and leave it sitting—toss it with the vegetables while everything is still warm so the flavors meld and nothing gets starchy and stuck together.
  • Farro pasta is forgiving about texture, but cherry tomatoes will release their water if you cook them too long, so keep the sauté time honest and don't wander away from the stove.
03 -
  • Taste your dressing before tossing it with the pasta—a well-seasoned dressing is the difference between a forgettable bowl and something you'll actually crave.
  • If you can't find farro pasta, regular whole wheat pasta works beautifully, though it has slightly less of that nutty flavor that makes this dish special.
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