Save to Pinterest My neighbor handed me a bag of farro pasta over the fence one Saturday morning, insisting I'd love the nutty chew it brings to simple dishes. I tossed it with whatever vegetables were crowding my crisper drawer that afternoon, and the result was so colorful and satisfying I've been making variations ever since. The lemon dressing pulled everything together in a way that felt bright without trying too hard. It's the kind of bowl that tastes like effort but comes together while you're still sipping your first glass of wine. I've served it warm on cool evenings and cold straight from the fridge on lazy Sunday afternoons.
I made this for a potluck once, doubling the recipe and packing it into a big ceramic bowl. By the time I arrived, the vegetables had soaked up some of the dressing, and the whole thing smelled like a Mediterranean summer. People kept asking if I'd ordered it from somewhere, which made me laugh because it had taken me less than an hour to throw together. One friend texted me the next day asking for the recipe, saying she'd been thinking about it all morning. That's when I realized this bowl had quietly become one of my go-to dishes for when I wanted to look like I knew what I was doing in the kitchen.
Ingredients
- Farro pasta: This pasta has a hearty, nutty flavor and holds up well to tossing and reheating, look for it in the health food or pasta aisle.
- Zucchini: Dice it evenly so it cooks at the same rate as the peppers, and don't worry if it gets a little golden in spots.
- Red and yellow bell peppers: The mix of colors makes the bowl look like something from a magazine, and they add a sweet crunch when sautéed just until tender.
- Cherry tomatoes: Halving them releases their juice into the vegetables, creating a light sauce that clings to the pasta.
- Baby spinach: It wilts down quickly and adds a pop of green without any bitterness, stir it in at the very end.
- Red onion: Slice it thin so it softens quickly and adds a mild sharpness that balances the sweetness of the peppers.
- Garlic: Mince it fresh for the best aroma, and add it to the pan just before the onion starts to brown.
- Extra virgin olive oil: Use a good quality oil here, it's the base of your dressing and you'll taste the difference.
- Lemon juice: Freshly squeezed lemon brightens everything and keeps the dish from feeling too rich.
- Dried oregano: A little goes a long way, and it ties the whole bowl together with that classic Mediterranean vibe.
- Feta cheese: Crumbled feta adds a salty, creamy contrast to the vegetables, and it's optional if you want to keep it vegan.
- Fresh parsley: A handful of chopped parsley on top makes the dish feel finished and adds a fresh herbal note.
- Toasted pine nuts: These add a buttery crunch, toast them in a dry pan for a few minutes until golden and fragrant.
Instructions
- Cook the farro pasta:
- Bring a large pot of salted water to a rolling boil and cook the farro pasta until it's al dente, following the package timing. Drain it well and set it aside, letting it cool slightly while you prep the vegetables.
- Sauté the aromatics:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the sliced red onion and minced garlic. Sauté for about 2 minutes until the onion softens and the garlic releases its fragrance without browning.
- Add the vegetables:
- Toss in the diced zucchini, red and yellow bell peppers, and halved cherry tomatoes, stirring them around the pan. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables are tender but still hold their shape and color.
- Wilt the spinach:
- Stir in the baby spinach and let it wilt down for 1 to 2 minutes, then remove the skillet from the heat. The residual heat will finish cooking the spinach without turning it soggy.
- Make the dressing:
- In a small bowl, whisk together the remaining olive oil, lemon juice, dried oregano, sea salt, and black pepper until everything is well combined. Taste it and adjust the seasoning if you want more tang or salt.
- Toss everything together:
- In a large mixing bowl, combine the cooked farro pasta, sautéed vegetables, and dressing, tossing gently with tongs or a spoon until every piece is coated. Don't overmix or the vegetables will break down.
- Serve and garnish:
- Divide the pasta among four bowls and top each with crumbled feta, chopped parsley, and toasted pine nuts if you're using them. Serve it warm, at room temperature, or chilled straight from the fridge.
Save to Pinterest One evening, I packed this into containers for a friend recovering from surgery, and she texted me a photo of the empty bowl with a heart emoji an hour later. She said it was the first thing that had tasted like real food in days, not just fuel. That's when I realized this dish does something quietly powerful, it reminds you that eating can be joyful and nourishing at the same time. It's become my go-to whenever someone needs a meal that feels like a hug without being heavy.
Making It Your Own
This bowl is endlessly flexible, and I've swapped ingredients based on what's in season or what I'm craving. In the summer, I'll toss in fresh corn kernels and swap the oregano for basil. In the fall, roasted butternut squash and a handful of arugula make it heartier. If you want more protein, a can of drained chickpeas or some grilled chicken strips fit right in without changing the vibe. The base recipe is just a starting point, and it never complains when you take it in a different direction.
Storing and Reheating
I store leftovers in an airtight container in the fridge, and they keep beautifully for up to three days. The pasta soaks up more of the dressing as it sits, so the flavors actually deepen overnight. You can eat it cold straight from the fridge, which is how I prefer it for lunch, or warm it gently in a skillet with a splash of olive oil. Microwaving works too, but I find a quick pan reheat keeps the vegetables from getting too soft. Just give it a taste and add a squeeze of fresh lemon if it needs brightening.
Serving Suggestions
This farro bowl works as a main dish for a light dinner, but it also shines as a side at barbecues or potlucks. I've served it alongside grilled fish, roasted chicken, or even just a simple green salad when I want something easy. It holds up well on a buffet table and doesn't wilt or get soggy like some pasta salads do. If you're feeding a crowd, it's easy to double or triple the recipe without any extra effort.
- Serve it warm with crusty bread for dipping into the lemony olive oil pooled at the bottom of the bowl.
- Pair it with a crisp white wine or sparkling water with a slice of lemon for a simple, refreshing meal.
- Top it with a fried egg for breakfast, the runny yolk mixes into the dressing and makes it even richer.
Save to Pinterest This bowl has quietly become one of those recipes I turn to when I want something that feels wholesome without any fuss. It's the kind of dish that makes you feel good about what you're eating, and it tastes even better the next day when the flavors have had time to get to know each other.
Recipe FAQs
- → Can I use regular farro instead of farro pasta?
Yes, whole farro works beautifully in this dish. Simply cook it for 20-25 minutes until tender, then drain and proceed with the recipe as written.
- → How do I make this vegan?
Omit the feta cheese or substitute with a plant-based feta alternative. The rest of the dish is naturally vegan-friendly.
- → Can this be made ahead for meal prep?
Absolutely. This bowl keeps well in the refrigerator for 3-4 days and can be enjoyed cold as a salad. The flavors actually improve after sitting.
- → What vegetables can I substitute?
Eggplant, artichoke hearts, roasted red peppers, or fresh cucumber work well. You can also add olives, capers, or sun-dried tomatoes for extra Mediterranean flair.
- → Is farro pasta gluten-free?
No, farro contains wheat and gluten. For a gluten-free version, substitute with quinoa, brown rice, or gluten-free pasta alternatives.
- → Can I add protein to this dish?
Yes, cooked chickpeas, grilled chicken, shrimp, or white beans make excellent additions. Simply stir them in when combining the pasta and vegetables.