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.

General
What is farro?
Health benefits of farro
How to cook farro
Ingredients
How to make
Get the recipe
Step-by-step video
Frequently Asked Questions
Nutrition information
How to Store

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
Pepperoncinis
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.

Two words.

Flavor. Bomb.

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.