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Arugula, Asparagus and Farro Salad

When you come home from the farmer's market with bunches of asparagus and a boat load of basil make this pesto, arugula, asparagus, and farro salad.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad
Cuisine: Italian
Servings: 4 servings
Author: Gaby


  • 1 cup farro
  • 1 tablespoon olive oil
  • 1 shallot thinly sliced
  • 2 cloves garlic thinly sliced
  • 1 bunch asparagus cut into 1 inch pieces
  • 1/2 cup spinach basil pesto recipe link above
  • 3 handfuls arugula
  • 2 large tomatoes
  • kosher salt and freshly cracked black pepper to taste


  • Cook the farro according to the package directions. Once fully cooked, drain any excess water and set the farro aside to slightly cool.
  • In a medium saute pan, heat the olive oil over medium high heat. Add the shallots and saute for 2-3 minutes until just translucent. Add the garlic and saute for 30 seconds. Add the asparagus and saute until just tender but still slightly crisp in the center, about 4 minutes. Season the asparagus with salt and pepper.
  • In a large bowl, toss together the cooked farro, asparagus, pesto, arugula and tomatoes. Season with salt and pepper.