Farro Pasta Bowl Mediterranean Vegetables (Printable)

Nutty farro pasta tossed with vibrant Mediterranean vegetables and finished with zesty olive oil dressing. Ready in 40 minutes.

# 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 the farro pasta according to package instructions until al dente, approximately 20-25 minutes. Drain and set aside.
02 - While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced onion and minced garlic, sautéing for 2 minutes until fragrant.
03 - Add diced zucchini, red and yellow bell peppers, 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 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 emulsified.
06 - In a large bowl, combine cooked farro pasta and sautéed vegetables. Pour dressing over mixture and toss gently to coat evenly.
07 - Divide pasta mixture among serving bowls. Top each portion with crumbled feta cheese, fresh parsley, and toasted pine nuts. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The nutty flavor of farro pasta stays interesting throughout the meal, never turning mushy or bland even when it sits.
  • Every vegetable gets a moment to shine but the dressing ties everything together so seamlessly you can eat it straight from the bowl or pack it for lunch the next day.
  • You can throw this together in under 40 minutes without feeling rushed, which means it works for a casual weeknight or when friends text that they're stopping by.
02 -
  • Don't drain the pasta too aggressively or rinse it with cold water—a little starch clinging to the noodles helps the dressing coat them more evenly and gives the whole bowl a silkier texture.
  • Taste the dressing by itself before adding it to the pasta; it should be bright and a little sharp because it's about to mellow into the warm ingredients, and this is your only chance to adjust it properly.
03 -
  • Toast your pine nuts in a dry skillet for just a couple of minutes—they go from raw to golden to burnt faster than you expect, so stay close and listen for them to smell nutty and rich.
  • If you can't find farro pasta, whole farro grains work beautifully and actually have an even nuttier, deeper flavor; just cook them about 20-25 minutes until tender and add them to the vegetables the same way you would the pasta.
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