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–+ servings

Summer Farro Salad

Gina Dickson
Summer Farro Salad is a delicious and easy salad made with hearty and healthful farro, olive oil, lemon juice, zucchini, peas, pesto, and freshly chopped parsley.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salad
Servings 2
Calories 672 kcal

Ingredients
  

  • 1 cup farro
  • 1 teaspoon salt divided in half
  • 1/8 cup olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup fresh or frozen peas
  • 1 cup zucchini chopped in small cubes
  • 1/4 cup pesto
  • 1/4 cup finely chopped sweet onion optional
  • 1 tablespoon finely minced fresh parsley
  • 1/2 teaspoon fresh ground pepper

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Instructions
 

  • Measure 1 cup of farrow and rinse in a colander.
  • Bring to boil two cups of water and a dash of salt in a medium saucepan.
  • Add farro, stir and cover. Reduce heat to a simmer
  • Simmer for 20 minutes until soft and tender.
  • Drain any excess water and then fluff with a fork.
  • Place cooked farro in a medium-size mixing bowl, add all other ingredients and toss well.

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Nutrition

Serving: 0.5cupCalories: 672kcalCarbohydrates: 95gProtein: 16gFat: 27gSaturated Fat: 4gCholesterol: 2mgSodium: 1473mgPotassium: 648mgFiber: 21gSugar: 9gVitamin A: 1472IUVitamin C: 47mgCalcium: 107mgIron: 4mg
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