Spinach and Ricotta Farro Pasta Salad


 (Yasmin Fahr)

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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.


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


Step 1

  • Place the farro in a large serving bowl. Add the spinach, scallions, tomatoes, and then dress with the lemon juice, zest, and olive oil.

Step 2

  • Season with salt and pepper, tossing to combine and re-seasoning as needed.

Step 3

  • Top with ricotta cheese, roughly 3/4 tablespoon per serving and enjoy!