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With a combination of grain and pasta, this salad is filling and a healthy alternative to the typical pasta salad.

Cooking the farro and orzo in the same pot saves time and they can be dressed up to a day in advance, just toss with the rest of the ingredients and serve.

This recipe is a rough outline for you to start with. Let your imagination and fridge/pantry allow you to improvise and come up with something truly unique. Just add what you have and love!

For the Salad:

• farro – 1/2 cup
• orzo – 1/2 pound
• dried fruit – 1/2 cup
• red onion, thinly sliced – 1/2 cup
• celery – 1/2 cup
• fresh lemon juice – 3 tbs
• sliced nuts – 1/2 cup
• baby greens – 2 cups
• goat cheese crumbles – 1 cup
• rough chopped or torn fresh herbs – 1/2 cup
• fresh ground black pepper to taste

For the Dressing

• lemons – 2 each
• sea salt – 1/4 tsp
• fresh ground black pepper – 1/4 tsp
• red pepper flakes – 1/4 tsp
• Dijon mustard – 2 tbs
• extra virgin olive oil – 1/2 cup

 

Step 1

Bring a large pot of salted water to a boil. Add the farro and simmer for 15 minutes. Add the orzo and simmer for another 8-10 minutes or until the pasta is cooked but still al dente.

Step 2

While the farro is cooking. Prepare the dressing. In a large bowl combine the following:

• Zest from the 2 lemons
• Juice from the 1 lemon
• Sea salt
• Black pepper
• Red pepper flakes
• Dijon mustard

Gradually whisk in the olive oil to emulsify. Adjust to your liking by adding more lemon juice and/or salt if needed.

Step 3

Drain the farro, orzo mixture add the dressing and toss well. Stir in the dried fruit and let cool for at least a half hour to allow it to soak up the dressing. This can be done and refrigerated up to a day in advance.

Step 4

In a small bowl, combine the onions, celery, 3 tbs of lemon juice and a pinch of salt. Let sit for about 20 minutes.

Step 5

Just before serving combine the:

• Dressed farro orzo mixture
• Onion mixture
• Nuts

Toss well and then gently fold in the greens, herbs and goat cheese. Season to your preference and serve.

 

Bruce