Spinach and Ricotta Farro Pasta Salad

Spinach and ricotta pasta
Yasmin Fahr


  • farro pasta, cooked and cooled
  • spinach, stems removed and cut into thin ribbons
  • 2   scallions, thinly sliced
  • 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

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... 


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!

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