Farro Pasta Bowl Mediterranean Vegetables (Print Version)

Nutty farro pasta tossed with vibrant Mediterranean vegetables and zesty dressing, topped with feta cheese.

# What You 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

# How To Make:

01 - Bring a large pot of salted water to a boil. Cook farro pasta according to package directions until al dente, approximately 20-25 minutes. Drain and reserve.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced red onion and minced garlic, sauté for 2 minutes until fragrant.
03 - Add diced zucchini, red bell pepper, yellow bell pepper, and halved 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 completely wilted. Remove skillet from heat.
05 - In a small bowl, whisk together remaining olive oil, lemon juice, dried oregano, sea salt, and ground black pepper until well combined.
06 - In a large bowl, combine cooked farro pasta with sautéed vegetables and prepared dressing. Toss gently until evenly coated.
07 - Divide mixture among serving bowls. Top with crumbled feta cheese, fresh parsley, and toasted pine nuts. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes like a farmers market visit in a single bowl, but takes less time than most people spend scrolling.
  • The farro has this incredible toothy texture that makes you actually want to chew, not just inhale your lunch.
  • Everything is forgiving—skip an ingredient, swap vegetables, serve it hot or cold—and it still tastes intentional and delicious.
02 -
  • Don't overcook the farro—it's easy to think it needs longer than it does, but you want that slight resistance in the center or the whole dish becomes mushy and loses its character.
  • The dressing needs to go on while the pasta is still warm so the flavors actually absorb into the grains instead of just coating the outside.
03 -
  • Toast your pine nuts yourself in a dry skillet for 2–3 minutes instead of buying them pre-toasted—they'll taste fresher and nuttier, and the difference is surprisingly dramatic.
  • Use a good quality feta that crumbles easily rather than one that's been vacuum-packed into a brick—it tastes lighter and more delicate when it hits the warm pasta.
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