Citrusy Orzo Pasta and Farro Salad | Dorothy Lane Market
Dorothy Lane Market

Citrusy Orzo Pasta and Farro Salad

PREP TIME 10 mins
COOK TIME 25 mins
SERVINGS 6
Peggy Neary
  • POSTED May 25th, 2023
  • BY Peggy Neary

The Citrusy Orzo Pasta and Farro Salad is light and garden fresh and can be easily paired with a grilled protein. This summer citrus salad is bright with generous amounts of fresh herbs and a mildly spicy lemon vinaigrette, making it a fabulous accompaniment for grilled chicken, steak, salmon, or shrimp! 

INGREDIENTS

For The Salad

  • ½ cup farro
  • 1 bay leaf
  • ½ lb orzo (1 cup raw)
  • ½ small red onion, thinly sliced
  • ½ cup celery, thinly sliced
  • 2 Tbsp fresh lemon juice
  • ½ cup dried apricots, diced (can sub cherries, blueberries, etc. )
  • ½ cup almonds, sliced and toasted
  • 2 cups baby spinach leaves or arugula
  • ¾ cup fresh goat cheese, crumbled
  • ¼ cup mint leaves, torn
  • ¼ cup parsley leaves, coarsely chopped
  • Sea salt & freshly ground black pepper

For The Dressing

  • 2 large lemons
  • ½ tsp fine sea salt
  • Pepper to taste
  • ½ tsp red pepper flakes
  • ⅔ cup Vera Jane's Extra-Virgin Olive Oil (and more for drizzling)

INSTRUCTIONS

1
Bring a pot of heavily salted water to a boil. Add farro and bay leaf and let simmer for 15 minutes. Add orzo to the pot and continue to simmer until farro and pasta are cooked al dente, about 8 additional minutes. In a small bowl, combine onion, celery, lemon, and a large pinch of salt. Let sit while cooking the farro and pasta.
2
To prepare the dressing, finely grate lemon and place zest in a glass measuring cup or small bowl. Squeeze juice from two lemons and add to zest along with salt, pepper, and red pepper flakes, whisking to combine. Gradually whisk in oil. Season to taste.
3
Drain farro and orzo, discarding bay leaf. Place in a large bowl and toss with half the dressing. Stir in apricots. Let farro and orzo cool, soaking up the dressing. This can be done up to a day in advance. Store in the refrigerator and bring to room temperature before proceeding.
4
When ready to serve, add onion mixture and almonds to the bowl with farro and pasta and toss well. Fold in spinach, goat cheese, mint, and parsley. Taste for seasoning. Add more lemon juice, pepper flakes, and salt if needed. Drizzle with olive oil, black pepper, and lemon zest before serving.

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Citrusy Orzo Pasta and Farro Salad

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 25 mins
SERVINGS 6

INGREDIENTS

For The Salad

  • ½ cup farro
  • 1 bay leaf
  • ½ lb orzo (1 cup raw)
  • ½ small red onion, thinly sliced
  • ½ cup celery, thinly sliced
  • 2 Tbsp fresh lemon juice
  • ½ cup dried apricots, diced (can sub cherries, blueberries, etc. )
  • ½ cup almonds, sliced and toasted
  • 2 cups baby spinach leaves or arugula
  • ¾ cup fresh goat cheese, crumbled
  • ¼ cup mint leaves, torn
  • ¼ cup parsley leaves, coarsely chopped
  • Sea salt & freshly ground black pepper

For The Dressing

  • 2 large lemons
  • ½ tsp fine sea salt
  • Pepper to taste
  • ½ tsp red pepper flakes
  • ⅔ cup Vera Jane's Extra-Virgin Olive Oil (and more for drizzling)

INSTRUCTIONS

1
Bring a pot of heavily salted water to a boil. Add farro and bay leaf and let simmer for 15 minutes. Add orzo to the pot and continue to simmer until farro and pasta are cooked al dente, about 8 additional minutes. In a small bowl, combine onion, celery, lemon, and a large pinch of salt. Let sit while cooking the farro and pasta.
2
To prepare the dressing, finely grate lemon and place zest in a glass measuring cup or small bowl. Squeeze juice from two lemons and add to zest along with salt, pepper, and red pepper flakes, whisking to combine. Gradually whisk in oil. Season to taste.
3
Drain farro and orzo, discarding bay leaf. Place in a large bowl and toss with half the dressing. Stir in apricots. Let farro and orzo cool, soaking up the dressing. This can be done up to a day in advance. Store in the refrigerator and bring to room temperature before proceeding.
4
When ready to serve, add onion mixture and almonds to the bowl with farro and pasta and toss well. Fold in spinach, goat cheese, mint, and parsley. Taste for seasoning. Add more lemon juice, pepper flakes, and salt if needed. Drizzle with olive oil, black pepper, and lemon zest before serving.

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