Summer Pea, Watermelon, and Farro Salad

Summer Pea, Watermelon, and Farro Salad Recipe
Photo: Iain Bagwell; Styling: Thom Driver
This unusual yet delicious combination of flavors makes a good substitute for traditional pasta salad at your next cookout.


4 servings (serving size: 1 cup)
Total time: 32 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 9 Minutes
Total: 32 Minutes

Nutritional Information

Calories 188
Fat 4.2 g
Satfat 1.9 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 10 g
Carbohydrate 35.5 g
Fiber 6 g
Cholesterol 11.1 mg
Iron 1.7 mg
Sodium 433 mg
Calcium 146 mg


1 cup uncooked farro or wheat berries
1 cup shelled green peas (about 3/4 pound unshelled)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup cubed seeded watermelon
1 cup coarsely chopped fresh flat-leaf parsley
1/3 cup (1 1/2 ounces) shaved fresh pecorino Romano cheese


1. Place farro in a large saucepan, and cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer for 23 minutes or until desired degree of doneness.

2. Add green peas to pan with farro, and cook for 2 minutes or until crisp-tender. Drain and rinse farro mixture with cold water; drain.

3. Combine farro mixture, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Add the watermelon cubes and 1 cup chopped parsley, and toss gently to combine. Top salad with Romano cheese.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Adam Hickman,

Cooking Light

August 2011
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