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.
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Rasheed Baloch
[email protected]This salad is simply delicious. The flavors are perfectly balanced and the texture is amazing.
kharap Manus
[email protected]This is my go-to recipe for a quick and easy side dish. It's always a hit with my family and friends.
Wayne TheGaming
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's the perfect balance of sweet, sour, and savory.
Clemencia Paxtor
[email protected]This salad is perfect for a summer picnic. It's light and refreshing, and the flavors are amazing.
Gill Badshah
[email protected]I made this salad for a party and it was a big hit! Everyone loved the bright and tangy flavor.
Michael Klein
[email protected]This salad was a bit bland for my taste. I would recommend adding more lemon juice and salt.
Daniell Waring
[email protected]The farro was a bit too chewy for my taste, but the flavors were still good. I would recommend using a different type of pasta next time.
Laxman Gautam
[email protected]This salad was easy to make and very flavorful. I used a store-bought lemon vinaigrette and it turned out great. I will definitely be making this again.
Too Day
[email protected]I was a bit skeptical about the combination of farro and lemon, but I was pleasantly surprised. The flavors worked really well together. I would definitely recommend this recipe.
Jabed Omar
[email protected]This salad was a hit at my last potluck! Everyone loved the unique combination of flavors. I will definitely be making this again.
Kunga Sherpa
[email protected]I followed the recipe exactly and it turned out great! The flavors were well-balanced and the salad was very refreshing. I especially liked the addition of the goat cheese and mint.
Arielle Torres
[email protected]This lemony farro pasta salad was a refreshing and flavorful side dish. The farro had a nice bite to it, and the lemon dressing was tangy and bright. The goat cheese and mint added a creamy and herbaceous touch. I would definitely make this again for