Farro Salad With Pesto

1. 1

   Boil a large pot of salted water. Meanwhile, rinse the farro in a colander. Boil farro for 20-30 minutes until tender, but still chewy. Drain well and set aside to cool.

2. 2

   When cooled, mix the pesto and olive oil into the farro to coat well. Add the cherry tomatoes and olives. Taste and add salt if necessary, depending on saltiness of the pesto. Refrigerate. (Can be prepared to this point several hours ahead.)

3. 3

   Remove the farro from the fridge about an hour before serving, to bring it to room temp. Just before serving, gently toss in the arugula leaves, to disperse among the grains. I like to serve this in a large, shallow rustic salad bowl or platter.

* Per serving · 4 servings · Values may vary.

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