Farro "Pasta Salad" with Grilled Vegetable Skewers
  • For the marinade/dressing:
  • 5 tablespoons red wine vinegar
  • 4 tablespoons fresh lemon juice (about 1 whole lemon)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 1 cup Mazola Corn Oil
  • 2 ounces feta cheese, crumbled.
  • For the salad:
  • 14 oz farro
  • 1 green bell pepper, diced
  • ½ English cucumber, diced
  • ½ pint cherry tomatoes, quartered
  • ¼ cup Kalamata olives, sliced
  • 2 ounces feta cheese, crumbled
  • For the skewers:
  • 1-2 zucchini
  • 1-2 yellow squash
  • 1 red onion
  • 2 bell peppers (I used one red, one orange)
  • 1 pint mushrooms
  1. Start by cooking the farro. Place a pot of water on the stove. When the water boils, add a pinch of salt and the farro. Boil uncovered for about 12-15 minutes, until farro is "al dente" in texture. Drain and rinse with cool water to stop cooking process. Set aside to cool completely before assembling salad.
  2. Then, make the dressing/marinade. Combine all of the ingredients in a jar. Seal with a lid and shake vigorously until combined - about 20-30 seconds. Refrigerate (can be stored for up to 1 week).
  3. To make the farro "pasta salad," combine the farro, the diced green pepper, cucumber, tomatoes, Kalamata olives, and feta cheese in a large bowl. Add 5-6 tablespoons of Greek vinaigrette and toss to combine. Season with salt and pepper to taste. Refrigerate for at least 1-2 hours before serving to allow flavors to combine.
  4. To prepare the skewers, slice the squash in ¼ inch thick rounds (slice as evenly as possible so they cook evenly). Slice the bell pepper into 2 inch squares. Quarter the red onion, then separate the layers. Skewer the vegetables in a pattern onto the wooden sticks (ex - zucchini, red pepper, onion, yellow squash, mushroom...then repeat). Continue skewering the vegetables until they are all on the kabobs sticks. Set in a large, deep pan.
  5. Use a pastry brush or grill brush to apply about 3-4 tablespoons of marinade/dressing to the vegetable kabobs. Coat all sides. Sprinkle with salt/pepper to taste.
  6. Place the skewers on the grill (mine was heated to around 400 degrees F) for about 6-8 minutes, turning half way through the cooking process. Remove from the grill and place on a serving dish.
  7. To assemble the bowls, add a scoop of farro pasta salad to a bowl/plate. Top with 1-2 vegetable skewers (you can remove the vegetables from the skewers and serve without them as well - I'd recommend this if you are serving children!). Serve with additional dressing if desired. Enjoy!
Recipe by Helpful Homemade at https://helpfulhomemade.com/farro-pasta-salad/