Save The smell of garlic hitting warm olive oil is what pulled my partner into the kitchen that evening. I was juggling three pans and a colander, trying to keep the vegetables from going mushy while timing the farro pasta just right. The skillet hissed as I tossed in the peppers, their colors so bright they looked almost unreal under the stove light. I hadn't planned anything fancy, just wanted something that felt nourishing without being heavy. What came together was this bowl, nutty and vibrant, that tasted like the best kind of accident.
I made this for a small dinner with friends who were trying to eat lighter but still wanted real food. One of them kept going back for seconds, scraping the bowl with her fork to get every last bit of lemony dressing. She asked if I'd used some secret ingredient, and I laughed because it was just good olive oil and vegetables that hadn't been overcooked. That night it became my go to whenever I wanted to impress without actually stressing. It's the kind of dish that makes you look like you know what you're doing, even when you're winging it.
Ingredients
- Farro pasta (250 g): This nutty, chewy pasta holds up beautifully to bold flavors and doesn't turn to mush if you accidentally leave it sitting for a few minutes.
- Zucchini (1 medium, diced): Cut it into even pieces so it cooks at the same rate as the peppers, and don't crowd the pan or it'll steam instead of sauté.
- Red and yellow bell peppers (1 each, diced): The sweetness they release when cooked is what balances the lemon and garlic, plus they make the whole bowl look like a painting.
- Cherry tomatoes (150 g, halved): They burst just enough to create a light sauce without turning everything soggy, and their acidity brightens every bite.
- Baby spinach (100 g): It wilts down to almost nothing, so don't be shy with the handful, and it adds a soft green contrast to all that color.
- Red onion (1 small, finely sliced): Slicing it thin means it softens quickly and adds a slight sharpness without overpowering the dish.
- Garlic (2 cloves, minced): Fresh garlic matters here, the jarred stuff just doesn't give you that same fragrant hit when it hits the oil.
- Extra virgin olive oil (60 ml): Use the good stuff, you'll taste it in the dressing and it's what makes everything glossy and rich.
- Lemon juice (2 tbsp, freshly squeezed): Bottled lemon juice tastes flat, fresh juice gives you that bright, clean zing that ties the whole bowl together.
- Dried oregano (1 tsp): It brings a hint of that Mediterranean warmth without needing a dozen herbs cluttering your counter.
- Sea salt and black pepper (1/2 tsp and 1/4 tsp): Season as you go, tasting the vegetables and the dressing separately so nothing ends up bland.
- Feta cheese (60 g, crumbled): The salty, creamy crumbles melt slightly into the warm pasta and vegetables, adding little pockets of richness.
- Fresh parsley and toasted pine nuts (2 tbsp each, optional): The parsley adds a fresh bite and the pine nuts give a buttery crunch that makes every forkful more interesting.
Instructions
- Cook the farro pasta:
- Bring a large pot of salted water to a rolling boil and add the farro pasta, cooking it until it's al dente with a slight chew, usually about the time stated on the package. Drain it well and set it aside, letting it steam dry for a minute so it doesn't get waterlogged.
- Start the vegetables:
- While the pasta bubbles away, heat 2 tablespoons of olive oil in a large skillet over medium heat and toss in the sliced onion and minced garlic, stirring for about 2 minutes until the kitchen smells incredible and the onion starts to soften. Don't let the garlic brown or it'll turn bitter.
- Sauté the colorful mix:
- Add the diced zucchini, both bell peppers, and halved cherry tomatoes to the skillet, stirring occasionally for 6 to 8 minutes until everything is just tender but still has some life to it. You want the peppers to keep their sweetness and the tomatoes to stay intact, not turn to mush.
- Wilt the spinach:
- Toss in the baby spinach and stir it around for 1 to 2 minutes until it wilts down into soft green ribbons. Remove the skillet from the heat so nothing overcooks while you finish up.
- Whisk the dressing:
- In a small bowl, whisk together the remaining olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper until it emulsifies into a tangy, aromatic dressing. Taste it and adjust the lemon or salt if it needs more punch.
- Toss it all together:
- In a large bowl, combine the cooked farro pasta, sautéed vegetables, and dressing, tossing gently so every piece gets coated without mashing anything. The warmth of the pasta will help the dressing soak in and the flavors meld together.
- Serve and garnish:
- Divide the mixture among four serving bowls and top each with crumbled feta, chopped parsley, and toasted pine nuts if you're using them. Serve it warm or let it come to room temperature for a more mellow, salad like experience.
Pin it One Sunday afternoon I packed this into containers and took it to a picnic in the park. By the time we sat down under the trees, it had cooled to room temperature and somehow tasted even better, the lemon more pronounced and the feta softened into creamy little pockets. A friend said it reminded her of a trip she took to Greece, even though I'd never been. That's when I realized this bowl had a way of feeling like a memory, even if it was a new one.
Making It Your Own
I've swapped the farro pasta for whole wheat penne when I couldn't find it at the store, and it worked just fine. If you want more protein, a can of drained chickpeas or some grilled chicken strips tossed in at the end turns it into something heartier. For a vegan version, skip the feta or use a crumbly plant based cheese, and you won't miss a thing. The beauty of this bowl is that it bends to whatever you have on hand without losing its soul.
Storing and Serving
Leftovers keep beautifully in the fridge for up to three days, and I've eaten them straight from the container more times than I care to admit. If you're planning to serve it cold, give it a squeeze of fresh lemon and a drizzle of olive oil before eating to wake up the flavors. It also reheats gently in a skillet with a splash of water, though I prefer it at room temperature when the textures have had time to settle. This is one of those rare dishes that doesn't punish you for making it ahead.
What to Serve Alongside
This bowl stands on its own, but I've served it with warm pita bread and a simple cucumber yogurt dip when I wanted something more filling. A crisp white wine or sparkling water with lemon feels right alongside it, something light that doesn't compete with the brightness of the dish. If you're feeding a crowd, double the recipe and serve it family style in a big shallow bowl so everyone can help themselves.
- Warm pita or crusty bread for scooping up every last bite.
- A side of hummus or baba ganoush to make it feel like a full Mediterranean spread.
- A simple arugula salad with shaved parmesan if you want more greens on the table.
Pin it This bowl has become my answer to those nights when I want something real but don't have the energy for complicated. It's bright, filling, and forgiving, the kind of recipe that feels like a small celebration every time you make it.
Frequently Asked Questions
- → Can I use regular pasta instead of farro pasta?
Yes, you can substitute farro pasta with whole wheat pasta, regular pasta, or even quinoa. Cooking times may vary slightly depending on your choice.
- → Is this dish suitable for meal prep?
Absolutely! This farro pasta bowl holds up well for meal prep. Store it in an airtight container in the refrigerator for up to 3-4 days. It can be enjoyed cold as a salad or gently reheated.
- → How can I make this vegan?
Simply omit the feta cheese or replace it with a plant-based feta alternative. The rest of the ingredients are naturally vegan-friendly.
- → Can I add protein to this bowl?
Yes! You can add cooked chickpeas, grilled chicken, shrimp, or even roasted chickpeas for extra protein. Chickpeas work particularly well with the Mediterranean flavors.
- → What vegetables can I substitute?
Feel free to swap in eggplant, artichoke hearts, roasted red peppers, or fresh cucumber. The dish is versatile and works with whatever Mediterranean vegetables you have on hand.