Save There's something quietly satisfying about standing at the stove, watching vegetables turn glossy under a shimmer of olive oil. I made this farro pasta bowl on a Tuesday night when I had too many peppers in the fridge and not enough energy for anything complicated. The nutty aroma of the farro filled the kitchen, and by the time I tossed everything together, I realized I'd accidentally made something I wanted to eat every week. It's one of those dishes that feels both nourishing and celebratory without asking much of you.
I served this to friends who arrived unexpectedly one evening, and they kept asking for the recipe. One of them, a skeptic of anything remotely healthy, went back for seconds and admitted it didn't taste like diet food. We sat outside with our bowls balanced on our laps, the feta melting slightly into the warm pasta, and I remember thinking how rare it is to find a dish that pleases everyone without compromise. That night it became my go to for casual gatherings.
Ingredients
- Farro pasta: This nutty, slightly chewy pasta holds its shape beautifully and never gets gummy, even when tossed with vegetables and dressing.
- Zucchini: Dice it evenly so it cooks at the same rate as the peppers, and don't crowd the pan or it will steam instead of sauté.
- Red and yellow bell peppers: Their sweetness balances the lemon and oregano, and the colors make the bowl look like something from a café.
- Cherry tomatoes: Halve them so they release just enough juice to mingle with the dressing without making the dish watery.
- Baby spinach: It wilts in seconds, adding a pop of green and a hint of earthiness that rounds out the brighter flavors.
- Red onion: Slice it thin so it softens quickly and adds a mild sharpness without overpowering the dish.
- Garlic: Mince it fine and sauté just until fragrant, never browned, or it will turn bitter.
- Extra virgin olive oil: Use a good one here since it's the backbone of the dressing, and you'll taste the difference.
- Lemon juice: Freshly squeezed is essential for that bright, clean finish that makes everything sing.
- Dried oregano: It brings a whisper of Mediterranean warmth without needing a whole spice cabinet.
- Feta cheese: Crumble it generously over the top so every bite gets a little creamy, salty contrast.
- Fresh parsley and toasted pine nuts: Optional, but they add a finishing touch that makes the dish feel special.
Instructions
- Cook the farro pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, checking a minute before the package time to avoid overcooking. Drain it well and set aside, resisting the urge to rinse it so the dressing clings better.
- Sauté the aromatics:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the sliced onion and minced garlic, stirring until the kitchen smells bright and inviting. This takes about 2 minutes, just enough to soften them without any browning.
- Cook the vegetables:
- Toss in the zucchini, bell peppers, and cherry tomatoes, spreading them out so they make contact with the hot pan. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables are tender but still have a little bite and their colors stay vivid.
- Wilt the spinach:
- Stir in the baby spinach and watch it collapse into the skillet in a minute or two, turning silky and dark green. Remove the pan from the heat as soon as the spinach wilts so nothing overcooks.
- Make the dressing:
- In a small bowl, whisk together the remaining olive oil, lemon juice, oregano, salt, and pepper until emulsified and bright. Taste it and adjust the lemon or salt if needed, trusting your instincts.
- Toss everything together:
- In a large bowl, combine the cooked pasta, sautéed vegetables, and dressing, tossing gently with tongs or a big spoon until every strand is coated. The pasta will absorb some of the dressing as it sits, so don't worry if it looks a little glossy at first.
- Serve and garnish:
- Divide the pasta among serving bowls and top each with crumbled feta, a sprinkle of parsley, and a handful of toasted pine nuts if you have them. Serve it warm or let it cool to room temperature, either way it's delicious.
Save One afternoon I packed this in a container and took it to the park, eating it on a bench under a tree while watching people pass by. The farro had absorbed the lemon and oregano overnight, and the feta had turned creamy in spots where it touched the warm vegetables. It tasted even better than it had fresh from the stove, and I understood why some dishes are meant to be made ahead, to let time do what stirring can't.
Making It Your Own
This recipe is forgiving and adaptable, so feel free to swap the vegetables based on what's in season or what you need to use up. I've added roasted eggplant in late summer, blanched asparagus in spring, and even thinly sliced fennel when I wanted something with a bit more crunch. If you want extra protein, toss in a can of drained chickpeas or some shredded rotisserie chicken, both disappear into the dish like they were always meant to be there. For a vegan version, skip the feta or use a plant based alternative, and the dish still feels complete and satisfying.
Serving Suggestions
This farro pasta bowl works beautifully as a main course for lunch or a light dinner, but it also shines as a side dish at summer barbecues or potlucks. I've served it alongside grilled fish, roasted lamb, or a simple green salad, and it always feels right. It's equally good warm, at room temperature, or cold from the fridge, which makes it perfect for meal prep or picnics. Pour yourself a glass of chilled white wine or sparkling water with lemon, and you have a meal that feels effortless and complete.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days, and don't be surprised if the flavors deepen and improve overnight. The pasta will absorb more of the dressing as it sits, so you might want to drizzle a little extra olive oil and a squeeze of lemon juice before serving if it looks dry. You can eat it cold straight from the container, or warm it gently in a skillet over low heat, adding a splash of water or olive oil to loosen it up.
- Let the dish cool completely before storing to prevent condensation from making it soggy.
- Add fresh herbs and extra feta just before serving for the best texture and flavor.
- If you're making it ahead, keep the dressing separate and toss it in just before eating for the brightest taste.
Save This is the kind of dish that reminds me why I love cooking, simple ingredients transformed into something bright and nourishing without any fuss. I hope it becomes a regular in your kitchen, something you reach for when you want to feel good without overthinking it.
Recipe Guide
- → Can I use regular farro instead of farro pasta?
Yes, whole farro works perfectly as a substitute. Simply cook the whole farro for 20–25 minutes until tender, then proceed with the remaining steps as written.
- → Is this dish served warm or cold?
This versatile bowl tastes delicious served warm, at room temperature, or chilled as a salad. The flavors develop beautifully when refrigerated, making it excellent for meal prep.
- → How can I make this vegan?
Omit the feta cheese or replace it with a plant-based alternative. The dish remains flavorful and satisfying without dairy, thanks to the zesty dressing and sautéed vegetables.
- → Can I add protein to this bowl?
Absolutely. Cooked chickpeas, grilled chicken, or white beans make excellent protein additions. Simply incorporate them during the final tossing step with the dressing.
- → How long does this keep in the refrigerator?
This dish stores well for 3–4 days when kept in an airtight container. The flavors often improve after resting, and it tastes delicious served cold straight from the refrigerator.
- → What can I substitute for pine nuts?
Walnuts, almonds, or sunflower seeds work wonderfully as alternatives. Toast them lightly before sprinkling on top for the best texture and flavor.