Vegan Farro Pasta Salad with Orzo, Almonds and Mint with Lemon Dressing
Prep time
Cook time
Total time
Author: Ordinary Vegan
Recipe type: Side or Main
Cuisine: American / Italian
Serves: 6-8
Ingredients
Pasta Salad
- 1 cup of farro
- 2 bay leaves
- 1 cup orzo
- ¾ cup thinly sliced onions
- ¾ cup thinly sliced celery
- ¾ cup sliced almonds
- ¾ cup diced dried apricots (optional but adds a sweet element)
- ½ cup chopped mint leaves
- ½ cup chopped parsley leaves
- Ground black pepper
- Juice from one lemon
- (options - ½ cup sun-dried tomatoes)
Dressing
- Juice from two large lemons
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (or more to taste)
- ½ cup extra virgin olive oil plus 2½ tablespoons
Instructions
- Cook the farro according to directions with 2 bay leaves being careful not to overcook. You want your farro to have a little bite. Remove the bay leaves.
- Cook the orzo according to directions being careful not to overcook.
- Whisk together the dressing ingredients. Set aside.
- When the orzo and farro have cooled, combine together.
- Add the remaining ingredients. Start tossing with the dressing, a little at a time until dressed to your liking. Squeeze the fresh juice of a lemon on top and lightly toss.
- Taste and add more ingredients if needed.
- Serve over fresh spinach leaves or arugula that has been lightly dressed with fresh lemon juice, salt, and ground black pepper.
- Garnish with lemon wedges.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-farro-pasta-salad/