Farro Salad with Pesto, Peas, Cucumbers and Mozzarella  | Spice & Dice

It’s been getting steadily warmer these past few weeks and I’m ready for summer. I’m already craving fruit skewers, cold drinks (iced coffee, anyone?), kayaking and grilling. This weekend, I decided that it was time make a cold salad.

Here’s the kicker. I’m on a self-imposed strict budget now. I’ll be moving in 7 days (!!) which will involve a few mandatory expenses. So this salad had to be budget-friendly. Like anyone on a budget, I skipped my usual supermarket and went straight to Trader Joe’s.

Farro Salad with Pesto, Peas, Cucumbers and Mozzarella  | Spice & Dice

There, I spotted the 10-minute farro. A few weeks earlier, a close friend of mine had served some of TJ’s 10-minute farro with dinner and I made a mental note to pick some up because it was delicious. So the idea for the cold salad was born.

The idea was to eat this every day for lunch and with dinner…but then the weekend came and my plans changed. Determined to eat every bit of this salad, I put the remainder of the salad in the freezer and it’s kept just fine! I’ll probably pull it out sometime this week and eat it as a side with a grilled chicken breast.

Farro Salad with Pesto, Peas, Cucumbers and Mozzarella  | Spice & Dice

Farro Salad with Pesto, Peas, Cucumbers and Mozzarella

yields: 8 servings

Ingredients:

  • 8 oz. 10-minute farro
  • 16 oz. sweet frozen peas
  • 1 medium cucumber
  • 6 oz. fresh pesto
  • 8 oz. mozzarella log
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 2 Tbsp. extra virgin olive oil (optional)

Instructions:

  1. Prepare the farro according to the instructions on the bag. Set aside and let cool.
  2. Pour the frozen peas with a cup of water into a pot. Bring to a boil and let simmer for 2-3 minutes or until the peas are all broken apart. Don’t overcook or they will become mushy. Drain and set aside to cool.
  3. Chop the cucumber into small dime-sized pieces.
  4. Chop the mozzarella log into similar dime-sized pieces.
  5. Combine the farro, peas, cucumbers and mozzarella in a large mixing bowl. Mix in the pesto, sea salt and pepper. If your pesto is rather dry (mine didn’t have very much olive oil floating on top), add in up to 2 Tbsp. extra virgin olive oil.
  6. Refrigerate and serve. The salad stays good refrigerated for up to a week in a closed container.