Farro Salad with vegetables and pesto, a fresh and savory main course that celebrates the scents of summer, perfect for a light yet nutritious lunch, an outdoor picnic, or as a tasty side dish.
The combination of the rustic farro, the sweetness of cherry tomatoes, the texture of potatoes and green beans, all enveloped in a homemade pesto scented with fresh basil and enriched by the crunchiness of pine nuts… a taste explosion perfect for the hottest season, but not only!
You can enrich this salad with other ingredients of your choice, such as Taggiasca olives, cubed mozzarella, drained canned tuna, or corn.
A true triumph of colors and flavors that will win everyone over!
Let’s see together how to prepare the Farro Salad with vegetables and pesto. Get the ingredients ready and let’s begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious salads to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 8.8 oz pearled farro
- 2 potatoes
- 3.5 oz green beans
- 7 cherry tomatoes
- 2.9 oz white beans (cannellini)
- to taste pesto
- 4 tablespoons extra virgin olive oil
- to taste basil (fresh)
- to taste salt
- to taste pepper
- to taste pine nuts (amount as desired)
Tools
- 1 Saucepan
- 1 Bowl
Steps
First, rinse the farro under cold running water. Cook it in plenty of salted water for the time indicated on the package (usually about 15-20 minutes). Drain and rinse it under cold water to stop the cooking and cool it down; set it aside in a large bowl.
Wash the green beans thoroughly, trim them, and cut them into pieces about 1 inch long. Wash the potatoes well and cut them into chunks of similar size to the green beans.
Cook the green beans and potatoes separately in boiling salted water until tender but still slightly crunchy (about 8-10 minutes for green beans and 12-15 minutes for potatoes, depending on size). Drain and rinse them under cold water to cool.
Wash the cherry tomatoes and cut them in half or into quarters if they are a bit larger.
Combine in the bowl with the farro the green beans, potatoes, cannellini beans, and cherry tomatoes. Add the pesto to the salad and mix gently to distribute it evenly. Season with a drizzle of extra virgin olive oil, adjust salt, and if you like, a grind of black pepper.
Serve the salad immediately at room temperature or chill it in the refrigerator for at least half an hour to enhance the flavors. You can garnish it with some fresh basil leaves and a sprinkle of toasted pine nuts for an extra touch. If you like, you can also add some parmesan shavings before serving.
Here is the Farro Salad with vegetables and pesto ready. Enjoy your meal and … until the next recipe!
Storage
You can store the Farro Salad in the refrigerator for 1-2 days, in an airtight container, although it is best consumed as soon as possible to appreciate its freshness and flavor.
Tips and Suggestions
– Cook the farro, potatoes, and green beans separately to better control the cooking times of each ingredient.
– Allow the farro, potatoes, and green beans to cool completely before assembling the salad. This will help preserve the freshness and flavor of the ingredients.
– Dress the salad only when serving to avoid the ingredients absorbing too much pesto and becoming soggy.
– To further enrich the salad, you can add other ingredients of your choice, such as:
Taggiasca or other pitted olives, Cubed mozzarella or feta, Drained canned tuna, Hard-boiled eggs sliced, Corn, Finely sliced red onion, Freshly chopped herbs (basil, parsley, mint).
– For a vegan version, ensure the pesto is prepared without cheese or use a vegan pesto.
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