This Antipasto Farro Salad is loaded with farro and all your favorite antipasto ingredients: roasted red pepper, tomatoes, onion, pepperoni, salami, mozzarella, pepperoncinis, olives, and more! Light yet SO satisfying.
Thanks to Bob’s Red Mill for sponsoring today’s post! We ♡ them so much.
Summer = pasta salad.
I LOVE pasta salads more than anything.
Cold noodles are my jam. Which sounds weird, but man oh MAN, on a hot summer night, there’s nothing better.
I know you’re all with me.
Today, we’re doing a little twist on one of my favorite summer classics.
We’re makin’ it a little more modern, a little healthier, and a little – dare, I say – a little tastier?!
Everyone, meet my (and soon to be your) latest summer obsession:
Antipasto Farro Salad.
There are three parts to today’s recipe:
- The farro
- The antipasto yummies
- The assembly (which includes whipping up an ultra tasty and easy dressing)
Let’s start with the main event . . . the farro!
What is farro?
Farro is an ancient grain that’s hearty and chewy in texture and nutty in flavor . . . it’s absolutely ah-mazing.
We’re using Bob’s Red Mill Organic Farro for this antipasto farro salad, because #bobsisbest. We absolutely love all of Bob’s products and I’m confident that you will, too!
What are the health benefits of farro?
I LOVE farro, not only because it’s so chewy and delish, but because it’s really good for you too!
It’s loaded with iron, fiber, AND it’s easy to digest.
How do you cook farro?
Don’t be intimidated. Cooking farro is truly a cinch! I literally just follow the directions on the back of the package, but basically, you throw some farro into a pot and add in some broth!
Bring it to a boil, simmer until the liquid has absorbed and the farro is tender, and you’re done!
You can’t mess it up. Promise.
While farro is absolutely the bright shiny star of this farro salad, there’s also . . . the antipasto deliciousness!
What are the antipasto ingredients?
Typically, an antipasto is full of olives, cheeses, and meats, so today, I chose to use:
- Roasted red pepper
- Grape tomatoes
- Red onion
- Turkey pepperoni
- Genoa salami
- Mozzarella pearls
- Black and green olives
I will say, while I think this salad is perfect as is, it’s SO customizable. Really hate olives? Just omit them! Want more cheese? Go for it! Etc.
How to make antipasto farro salad:
- Cook farro as instructed
- Prep the antipasto ingredients
- Whisk together a dressing/vinaigrette: balsamic vinegar, olive oil, garlic, Italian seasoning, basil, salt, pepper
- Throw everything together in a large bowl
- Cover, chill, taste and re-season, serve
I know I say this a lot, but Trevor and I went absolutely NUTS over this antipasto farro salad.
Let’s start with the texture. This farro salad is chewy from the farro, crunchy from the onion and pepperoncinis, creamy from the mozzarella, and hearty from the pepperoni and salami.
The texture is seriously outta this world good.
Now. The flavor.
Nutty farro, tangy balsamic, earthy basil, bright red onion, fresh tomatoes, smooth mozzarella, brine-y olives, and savory salami . . .
I mean. That sounds pretty amazing, right?!
I love this antipasto farro salad, because the texture and flavors are SO amazing and while this is a super hearty and satisfying salad, it’s also EXTREMELY light and is full of pretty darn good for you ingredients.
While I used to say:
Summer = pasta salad.
Now I say:
Summer = antipasto farro salad.
What other pasta (or “pasta”) salads should I make next? Show Me the Yummy!
- 1 cup uncooked Bob’s Red Mill Organic Farro will make about 2 cups cooked
- 3 cups vegetable or chicken broth for cooking the farro
- 1/2 cup diced jarred roasted red pepper
- 1/2 cup halved grape tomatoes
- 1/2 cup turkey pepperoni diced
- 1/2 cup diced genoa salami
- 1/2 cup mozzarella pearls
- 1/4 cup diced red onion
- 1/4 cup sliced pepperoncinis
- 1/4 cup halved black/green olives
- 1/4 cup balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced or pressed
- 1/2 tablespoon italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt more or less to taste
- 1/4 teaspoon pepper
- Cook farro in vegetable broth according to package directions.
Place all ingredients into a large bowl: cooked farro, roasted red pepper, tomatoes, onion, pepperoni, salami, mozzarella, pepperoncinis, olives, vinegar, oil, garlic, italian seasoning, basil, salt, and pepper.
- Toss to combine.
- Cover and place in the fridge until ready to serve.
- Taste and re-season, if necessary, and serve!
While I think this is best served chilled, it’s still really delicious warm or at room temperature!
This recipe is easily customizable. Hate olives? Just omit! Love mozzarella? Add more! Etc.
This serves 12 as a side dish with other food present, but I'd say this would serve 4 as a main dish or 6 as a light lunch.
Thanks again to Bob’s Red Mill for sponsoring today’s post!* This post contains affiliate links. We receive a commission on purchases made via these links. The price you pay is not affected by using them.