Spinach And Ricotta Farro Pasta Salad

Name: Spinach And Ricotta Farro Pasta Salad
Ingredients: 1 farro pasta, cooked and cooled; 2 spinach, stems removed and cut into thin ribbons; 2 scallions, thinly sliced; 1 grape tomatoes, sliced in half lengthwise; juice and zest of 1 lemon; 3 1/2 extra-virgin olive oil; salt and freshly ground black pepper, to taste; fresh ricotta, to taste

Yasmin Fahr|March 23, 2012 3:18 pm EST

3.3 (286 ratings)

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I can't lie — when I set out to make this recipe, I wasn't exactly sure what I was doing or how it would turn out. And I'll tell you this, it came out spectacularly. Granted, this is a simple dish, but the nuttiness of the farro, cooled down, paired wonderfully with ribbons of spinach and the creaminess of the cheese. Lemon zest added a pleasant tang and brightness. If you like, you could easily add in some avocado as well...

Servings

4

Ingredients

1 farro pasta, cooked and cooled
2 spinach, stems removed and cut into thin ribbons
2 scallions, thinly sliced
1 grape tomatoes, sliced in half lengthwise
juice and zest of 1 lemon
3 1/2 extra-virgin olive oil
salt and freshly ground black pepper, to taste
fresh ricotta, to taste

Directions

Place the farro in a large serving bowl. Add the spinach, scallions, tomatoes, and then dress with the lemon juice, zest, and olive oil. Season with salt and pepper, tossing to combine and re-seasoning as needed. Top with ricotta cheese, roughly 3/4 tablespoon per serving and enjoy!