This might just be your new favorite summery pasta salad recipe. The original recipe makes a ton, so I’ve adapted this to have a higher ratio of toppings/veggies to grains. Adapted from the NYTimes.

Ingredients

• 1 c farro
• 2 bay leaves
• 1 c orzo
• ¾ c diced dried apricots
• ¾ c thinly sliced red onion (or pickled red onion)
• ¾ c thinly sliced celery
• 3 lemons
• ¾ c sliced almonds, toasted
• 2 c baby spinach leaves (or arugula)
• 4 oz fresh goat cheese
• ½ c mint, roughly chopped
• ½ c parsley, roughly chopped
• ¼ t red pepper flakes
• 1/2 c extra-virgin olive oil
• sea salt
• black pepper

Instructions

1. Bring two medium pots of water to a boil.
2. In one pot, add farro and bay leaves and cook according to package instructions.
3. In another pot, add orzo and cook according to package instructions, until the pasta is cooked through but still al dente.
4. While the grains are cooking, combine zest from two lemons, 4 T lemon juice, 1/2 t sea salt, a few good grinds of black pepper, and 1/2 c olive oil in a large bowl.
5. Drain grains in a colander, removing as much water as possible, then add to bowl with dressing and apricots. Toss to combine and let cool, leaving the mixture to soak up the dressing.
6. In a small bowl, combine onions, celery, 3 T lemon juice, and a large pinch of salt. Let sit while the pasta cools, at least 20 minutes.
7. Fold goat cheese into pasta-farro-apricot mixture and stir until combined.
8. Add onion mixture, almonds, spinach, mint, parsley, and gently toss to combine.
9. Taste and add more lemon, red-pepper flakes, or salt if needed.
10. Drizzle with olive oil and freshly ground black pepper before serving.