Lemony Farro Pasta Salad With Goat Cheese and Mint

Great salad! I used dried peaches since I had those on hand. It might be helpful to pay attention to the type of farro that you have (eg whole vs semi-pearled). I used Bob's Red Mill Organic Farro which takes longer to cook. Once my water came to a boil, I added the farro and waited until it reboiled. Then I started the simmer timer for 15 mins. My orzo took about 8 mins. I kept testing both to make sure they were done.

I mistakenly switched the quantities of orzo and farro, and it turned out great! The farro is better for me, so I’ll make it this way in the future.

The farro and the orzo work nicely together. Used snow peas instead of celery. Ate leftovers for lunch today with some arugula.

This recipe is delightful, but unless you're making it for a crowd of at least six people or you want loads of leftovers, I'd halve it! I'm still eating it on the third day -- which is fine, it's delicious -- but it makes A LOT. I also skipped the celery because I'm anti-celery.

Feta for sure. Milder is ricotta salata. Check with the folks behind the cheese counter. I'm sure they'll have many unique ideas.

Used whole wheat orzo. Added roasted cauliflower for a more filling main course. I also eyeballed and tasted the olive oil in the dressing and ended up using much less. Kept well over the course of a couple of days.

Made this two nights ago for me and my husband, we liked it but it's super filling and I should have halved, had a lot left over. So I brought the left overs in to work for an impromptu salad offering. Coworkers loved it. Changes I needed to make: didn't have dried apricots, used dried persimmon and dried cherries; didn't have fresh mint in the garden, used my garden's oregano and thyme to replace it. Not bad, would be better with mint. Used feta. Good that first night, better the second day.

The first time I substituted fennel for celery, dried cranberries for apricots, ricotta salata for goat cheese, arugula for spinach. As per comments used 2c of farro and 1/2 lb of orzo. Delicious! The second time used lime and white balsamic vinegar instead of lemon (all I had,) a little more red pepper, a little less oil, and no greens. Also delicious! Can't go wrong with this one.

This will be my go-to Summer 2020 pasta salad. So many different flavors that compliment each other. I added julienned radishes to pickle with the celery-onion.

very satisfying and tasty. During "these times" I had to switch a few things but think mine was pretty much about the same. Didn't have dried apricots so used golden raisins and dates. Didn't have spinach so used arugula. Didn't have goat cheese so used feta. Hey, it worked, okay?

I cut the recipe in half, using one cup of farro and one cup of orzo because I love the chewy texture of farro. Other than that though I followed the recipe other than reducing the olive oil in the dressing. I don't usually love celery but it added a nice crunch. Made enough for three adults plus plenty of leftovers for lunch all week. I served this with grilled salmon using my favorite marinade from Alison Roman. https://cooking.nytimes.com/recipes/1018897-salmon-with-sesame-and-her

I used bulgar instead of farro because I had it on hand and omitted the dried fruit because I don’t like sweet entrees, still delicious! The mint takes it to another level and will definitely be added to potluck summer dishes!

Easy and delicious. It is a larger proportion of pasta/farrow than I expected. I would suggest either using less (maybe just 1/2 a pound of orzo?) or upping the amount of dressing/vegetables etc. to boost the flavours and textures (and nutrients!). Also, if you're not going to eat it all in one sitting, I would leave out the spinach and nuts and just add them to each individual serving so they don't wilt/get soft. It was great the second day for lunch with a can of salmon mixed in!

This is great to pack for a non-boring veggie-friendly lunch. Tomorrow I'm going to add more spinach to stretch out the remaining pasta for the rest of the week. We'll definitely make this again and maybe add some shredded zucchini!

Used feta, toasted walnuts and fresh figs. I happened to walk into Trader Joes just as the figs were being put out. I had made the salad previously but the figs added colors and took the salad to new level!