Lemony Farro Pasta Salad With Goat Cheese And Mint Recipes

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LEMONY FARRO PASTA SALAD WITH GOAT CHEESE AND MINT



Lemony Farro Pasta Salad With Goat Cheese and Mint image

Combining rice-shaped orzo with chewy farro makes for a very satisfying pasta salad, with diverse textures and a nutty flavor. Even better, you can cook the farro and orzo in the same pot, and they can be dressed up to a day in advance. Use this basic recipe as a template for your own combinations. Here, a mix of creamy goat cheese, sweet dried apricots and sliced almonds are tossed with fresh herbs and a mildly spicy lemon dressing. But add what you have and what you love; the orzo and farro can take it, with grace. You can dress the orzo and farro mixture up to one day ahead, but don't add the remaining ingredients until just before serving. The recipe feeds a crowd, so if you're not making it for a party, consider halving everything, or plan on eating leftovers for lunch all week long.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, pastas, salads and dressings, main course, side dish

Time 45m

Yield 10 to 14 servings

Number Of Ingredients 19

Kosher salt
1 cup farro
2 bay leaves
1 pound orzo
3/4 cup diced dried apricots
3/4 cup thinly sliced red onion
3/4 cup thinly sliced celery
3 tablespoons fresh lemon juice
3/4 cup sliced almonds
2 cups baby spinach leaves (2 ounces)
1 cup crumbled fresh goat cheese (4 ounces)
1/2 cup torn mint leaves
1/2 cup coarsely chopped parsley leaves
Freshly ground black pepper
2 large lemons
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon black pepper
1/4 teaspoon red-pepper flakes, plus more to taste
2/3 cup extra-virgin olive oil, plus more for drizzling

Steps:

  • Bring a large pot of heavily salted water to a boil. Add farro and bay leaves and let simmer for 15 minutes. Add orzo to the pot and continue to simmer until farro and pasta are cooked through but still al dente, about 8 to 10 minutes longer.
  • While farro is cooking, prepare the dressing: Finely grate zest from the lemons, and place zest in a large bowl. Squeeze juice from 1 1/2 lemons and add to zest along with salt, pepper and red-pepper flakes, whisking to combine. Gradually whisk in oil. Taste and add more salt or lemon juice from the other lemon half, or both, if needed.
  • Drain farro-pasta mixture, discarding bay leaves. Add to bowl with dressing and toss well. Stir in apricots. Let farro and pasta cool, soaking up the dressing. This can be done up to 1 day in advance. Store in the refrigerator and bring to room temperature before proceeding.
  • In a small bowl, combine onions, celery, 3 tablespoons lemon juice and a large pinch of salt. Let sit while the pasta cools, at least 20 minutes.
  • Just before serving, add onion mixture and almonds to the bowl with the farro and pasta and toss well. Gently fold in spinach, goat cheese, mint and parsley. Taste and add more lemon, red-pepper flakes or salt if needed.
  • Drizzle with olive oil and freshly ground black pepper before serving.

KALE AND FARRO SALAD WITH AGED GOAT CHEESE



Kale and Farro Salad with Aged Goat Cheese image

Provided by Amanda Freitag

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/2 cup farro
1 1/2 cups water or vegetable stock
Salt and freshly ground black pepper
1 bunch Tuscan kale
1/4 cup fresh pomegranate seeds
2 tablespoons extra-virgin olive oil
1 clove garlic, thinly sliced
Juice of 1 lemon
1/4 cup aged goat cheese, shaved, or Parmesan

Steps:

  • Combine the farro and water or stock in a medium saucepot. Bring to a simmer and cook until tender, 20 to 30 minutes, and then drain. Transfer to a bowl, season with salt and pepper and let cool.
  • Remove and discard the ribs from the kale, then chiffonade the leaves finely and place in a bowl. Add the pomegranate seeds, olive oil, garlic and lemon juice and mix thoroughly. Stir in the farro and season the salad with salt and pepper. Divide among 4 deep plates or bowls and garnish with the shaved goat cheese.

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