Rating: 3.5 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

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

Recipe by Cooking Light August 2011

Gallery

Credit: Iain Bagwell; Styling: Thom Driver

Recipe Summary test

hands-on:
9 mins
total:
32 mins
Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Chef's Notes

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.

Nutrition Facts

188 calories; fat 4.2g; saturated fat 1.9g; mono fat 0.9g; poly fat 0.2g; protein 10g; carbohydrates 35.5g; fiber 6g; cholesterol 11.1mg; iron 1.7mg; sodium 433mg; calcium 146mg.
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