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Photo: Iain Bagwell; Styling: Thom Driver Photo by: Photo: Iain Bagwell; Styling: Thom Driver

Summer Pea, Watermelon, and Farro Salad

This unusual yet delicious combination of flavors makes a good substitute for traditional pasta salad at your next cookout.

Cooking Light AUGUST 2011

  • Yield: 4 servings (serving size: 1 cup)
  • Hands-on: 9 Minutes
  • Total: 32 Minutes


  • 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 www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 188
  • Fat: 4.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 10g
  • Carbohydrate: 35.5g
  • Fiber: 6g
  • Cholesterol: 11.1mg
  • Iron: 1.7mg
  • Sodium: 433mg
  • Calcium: 146mg