Simple Lemony Farro Pasta Salad with Goat Cheese and Mint

I used to think pasta salad meant mushy noodles drowning in mayo, served from a plastic container at summer cookouts. That’s what I grew up with, anyway. It wasn’t until I started playing around with farro and orzo together that I realized grain salads could actually be something I’d crave.

The trick is treating it more like a composed salad than a side dish. You want different textures—chewy grains, crunchy almonds, crisp celery—all pulled together with a simple lemon dressing. The goat cheese melts slightly into the warm grains, and the mint makes it taste fresh instead of heavy. It’s the kind of thing you can make on Sunday and eat all week, and it somehow gets better sitting in the fridge.

SAVE NOW

What Kind of Farro Should I Use?

You’ll find three main types of farro at the store: whole, semi-pearled, and pearled. Semi-pearled farro is your best bet for this pasta salad since it cooks in about 20-25 minutes and still has a nice chewy texture with most of its nutrients intact. Whole farro takes much longer to cook (sometimes up to an hour), which might not be ideal when you’re trying to get dinner on the table. Pearled farro is the quickest option but has less fiber since more of the bran has been removed. Whichever type you choose, just make sure to check the package directions for cooking times, as they can vary quite a bit between brands.

SAVE NOW

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swapping ingredients:

• Farro: If you can’t find farro, try using barley, wheat berries, or even quinoa. Keep in mind that quinoa cooks faster, so check it after about 15 minutes instead of the usual 30 for farro.
• Orzo: Any small pasta shape works here – try ditalini, small shells, or even couscous. Just cook according to package directions.
• Apricots: Fresh peaches, nectarines, or even dried apricots (chopped and soaked in warm water for 10 minutes) make great substitutes.
• Goat cheese: Not a fan of goat cheese? Feta cheese gives you a similar tangy flavor, or you could use ricotta salata for something milder.
• Almonds: Walnuts, pecans, or pistachios all work nicely here. Toast them lightly for the best flavor.
• Mint: Fresh basil or parsley can step in if you don’t have mint, though the flavor profile will be a bit different.
• Spinach: Arugula adds a peppery kick, or you can use mixed greens if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this pasta salad is undercooking the farro, which can leave you with chewy, hard grains that ruin the texture – make sure to taste it before draining and cook a few extra minutes if needed since farro should be tender but still have a slight bite.

Another common error is adding the goat cheese while the grains are still hot, which causes it to melt into a greasy mess instead of staying in nice crumbles, so let your farro and orzo cool for at least 10 minutes before mixing in the cheese.

Don’t skip the step of marinating the red onion in lemon juice and salt, as this mellows out the sharp, raw flavor and prevents it from overpowering the other ingredients.

Finally, resist the urge to dress the salad too far in advance – the grains will absorb the dressing and dry out, so if you’re making it ahead, keep the dressing separate and toss everything together about 30 minutes before serving.

SAVE NOW

What to Serve With Farro Pasta Salad?

This farro pasta salad is pretty hearty on its own, so it pairs really well with grilled chicken, salmon, or shrimp if you want to add some protein. It’s also perfect alongside grilled vegetables like zucchini, eggplant, or bell peppers for a complete summer meal. Since the salad has bright, fresh flavors from the lemon and mint, I love serving it at cookouts with burgers or grilled sausages – it’s a nice change from regular potato salad or coleslaw. You could also pack it up for lunch with some pita chips and hummus on the side for a satisfying meal that travels well.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors blend together. Keep it in an airtight container in the refrigerator for up to 4 days. The farro and orzo will soak up some of the dressing over time, so you might want to drizzle a little extra olive oil and lemon juice before serving.

Make Ahead: This is a great make-ahead dish for meal prep or parties. You can prepare everything up to 2 days in advance, but I’d recommend adding the spinach and goat cheese right before serving so they stay fresh and the cheese doesn’t get too soft.

Serve: This salad is best enjoyed cold or at room temperature, so just pull it out of the fridge about 15 minutes before serving. Give it a good toss and taste it – you might want to add a squeeze of fresh lemon or a pinch of salt to brighten it up again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 50-60 g
• Fat: 90-100 g
• Carbohydrates: 270-290 g

Ingredients

For the pasta and grains:

• 1.25 cups farro (I use Bob’s Red Mill pearled farro for faster cooking)
• 1.25 cups orzo
• 2 bay leaves

For the dressing:

• 2 lemons (zested and juiced for maximum brightness)
• 1/2 cup olive oil (I prefer Lucini Premium Select for a peppery finish)
• 1/4 tsp red pepper flakes
• 1 tsp honey
• salt
• pepper

For the salad mix:

• 1 cup apricots (finely diced into 1/4-inch pieces)
• 1 red onion (thinly sliced into half-moons)
• 2 stalks celery (sliced on a bias for better crunch)
• 1/2 cup almonds
• 2 cups spinach
• 4 oz goat cheese (I like Vermont Creamery for its smooth texture)
• 1/4 cup mint
• parsley

Step 1: Prepare the Mise en Place and Toast the Almonds

• 1/2 cup almonds
• 2 lemons

While you’re getting organized, toast the almonds in a dry skillet over medium heat for 3-4 minutes, shaking occasionally, until fragrant and lightly golden.

This brings out their natural oils and deepens their flavor.

Set aside to cool.

Meanwhile, zest both lemons, then juice them, keeping the zest and juice separate.

Slice the red onion into thin half-moons, dice the apricots into 1/4-inch pieces, slice the celery on a bias, crumble or cut the goat cheese into bite-sized pieces, and roughly chop the mint and parsley.

Having everything prepped ensures the final assembly comes together smoothly.

Step 2: Cook the Farro and Orzo

• 1.25 cups farro
• 1.25 cups orzo
• 2 bay leaves
• salt

Bring a large pot of salted water to a boil and add the farro with the bay leaves.

Simmer for 15 minutes, then add the orzo and continue cooking for 8-10 minutes until both grains are tender but still have a slight bite.

Drain well in a colander and discard the bay leaves.

Spread the warm grains on a baking sheet or large bowl to cool slightly—this prevents them from clumping and allows the dressing to absorb better.

Step 3: Make the Lemon Dressing and Quick-Pickle the Onions

• 2 lemons
• 1/4 tsp red pepper flakes
• 1 tsp honey
• salt
• pepper
• 1/2 cup olive oil
• 1 red onion

In a small bowl, whisk together the lemon zest, lemon juice, red pepper flakes, honey, salt, and pepper.

Slowly whisk in the olive oil until emulsified—this creates a cohesive dressing that coats the grains evenly.

In another small bowl, toss the sliced red onion with a squeeze of fresh lemon juice and a pinch of salt, then let it sit for 20 minutes.

I like to quick-pickle the onions this way because it mellows their raw bite and adds brightness to the finished salad.

Step 4: Dress the Grains and Incorporate the Apricots

• lemon dressing from Step 3
• cooled grains from Step 2
• 1 cup apricots

Pour the lemon dressing from Step 3 over the warm grains from Step 2 and toss gently to coat evenly.

Add the diced apricots and stir until the grains are well coated.

Let this mixture sit for a few minutes to allow the grains to absorb the dressing and flavors to meld.

The residual warmth helps the dressing penetrate the farro and orzo.

Step 5: Assemble the Salad

• dressed grains with apricots from Step 4
• quick-pickled onion mixture from Step 3
• 2 stalks celery
• 2 cups spinach
• toasted almonds from Step 1
• 4 oz goat cheese
• 1/4 cup mint
• parsley

Add the quick-pickled onion mixture from Step 3, the sliced celery, spinach, toasted almonds from Step 1, goat cheese, mint, and parsley to the dressed grains.

Toss everything together gently but thoroughly, being careful not to break up the goat cheese too much—you want creamy pockets of it throughout.

Taste and adjust the seasoning with salt and pepper as needed.

For the best texture, I prefer to add the spinach and fresh herbs right before serving so they don’t wilt too much.

Step 6: Finish and Serve

• assembled salad from Step 5
• olive oil
• pepper

Transfer the salad to a serving bowl or platter.

Drizzle with a touch more olive oil and finish with a crack of fresh black pepper for visual appeal and extra flavor.

Serve at room temperature or chilled, depending on your preference.

Simple Lemony Farro Pasta Salad with Goat Cheese and Mint

Delicious Simple Lemony Farro Pasta Salad with Goat Cheese and Mint recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 6 servings

Calories 2100 kcal

Ingredients

  

For the pasta and grains

• 1.25 cups farro (I use Bob's Red Mill pearled farro for faster cooking)
• 1.25 cups orzo
• 2 bay leaves

For the dressing

• 2 lemons (zested and juiced for maximum brightness)
• 1/2 cup olive oil (I prefer Lucini Premium Select for a peppery finish)
• 1/4 tsp red pepper flakes
• 1 tsp honey
• salt
• pepper

For the salad mix

• 1 cup apricots (finely diced into 1/4-inch pieces)
• 1 red onion (thinly sliced into half-moons)
• 2 stalks celery (sliced on a bias for better crunch)
• 1/2 cup almonds
• 2 cups spinach
• 4 oz goat cheese (I like Vermont Creamery for its smooth texture)
• 1/4 cup mint
• parsley

Instructions

 

• While you're getting organized, toast the almonds in a dry skillet over medium heat for 3-4 minutes, shaking occasionally, until fragrant and lightly golden. This brings out their natural oils and deepens their flavor. Set aside to cool. Meanwhile, zest both lemons, then juice them, keeping the zest and juice separate. Slice the red onion into thin half-moons, dice the apricots into 1/4-inch pieces, slice the celery on a bias, crumble or cut the goat cheese into bite-sized pieces, and roughly chop the mint and parsley. Having everything prepped ensures the final assembly comes together smoothly.
• Bring a large pot of salted water to a boil and add the farro with the bay leaves. Simmer for 15 minutes, then add the orzo and continue cooking for 8-10 minutes until both grains are tender but still have a slight bite. Drain well in a colander and discard the bay leaves. Spread the warm grains on a baking sheet or large bowl to cool slightly—this prevents them from clumping and allows the dressing to absorb better.
• In a small bowl, whisk together the lemon zest, lemon juice, red pepper flakes, honey, salt, and pepper. Slowly whisk in the olive oil until emulsified—this creates a cohesive dressing that coats the grains evenly. In another small bowl, toss the sliced red onion with a squeeze of fresh lemon juice and a pinch of salt, then let it sit for 20 minutes. I like to quick-pickle the onions this way because it mellows their raw bite and adds brightness to the finished salad.
• Pour the lemon dressing from Step 3 over the warm grains from Step 2 and toss gently to coat evenly. Add the diced apricots and stir until the grains are well coated. Let this mixture sit for a few minutes to allow the grains to absorb the dressing and flavors to meld. The residual warmth helps the dressing penetrate the farro and orzo.
• Add the quick-pickled onion mixture from Step 3, the sliced celery, spinach, toasted almonds from Step 1, goat cheese, mint, and parsley to the dressed grains. Toss everything together gently but thoroughly, being careful not to break up the goat cheese too much—you want creamy pockets of it throughout. Taste and adjust the seasoning with salt and pepper as needed. For the best texture, I prefer to add the spinach and fresh herbs right before serving so they don't wilt too much.
• Transfer the salad to a serving bowl or platter. Drizzle with a touch more olive oil and finish with a crack of fresh black pepper for visual appeal and extra flavor. Serve at room temperature or chilled, depending on your preference.