Change of pace

For your next pasta salad, skip the pasta and go for farro

The first thing we noticed when replacing pasta with whole-grain farro in this nourishing update on pasta salad with pesto was the grain’s fantastic al dente texture.

Tender with just the right amount of chew (thanks to boiling pasta-style), each grain stayed distinct, the better to become coated in luscious sauce. For a supercharged, not-too-oily pesto, we combined basil with spinach, which added nutrients and helped retain the sauce’s vibrant color.

We used sunflower seeds, a rich source of vitamin E and copper that may also have antiinflammatory benefits, and about two-thirds of the typical amount of oil, combining it with 1/3 cup of yogurt, which further lightened the pesto’s color and flavor and gave it a creamy but not greasy texture.

Halved cherry tomatoes paired well with the basil and brightened the salad. Jarred artichoke hearts, packed with fiber and vitamins, were an easy addition.

We prefer the flavor and texture of whole farro; pearled farro can be used, but the texture may be softer. Do not use quick-cooking or presteamed farro. The cooking time for farro can vary greatly among brands, so we recommend beginning to check for doneness after 10 minutes.

Pesto farro salad with cherry tomatoes and artichokes

Servings: 6 Start to finish: 1 hour INGREDIENTS

CARL TREMBLAY/AMERICA’S TEST KITCHEN VIA AP This undated photo provided by America’s Test Kitchen in May 2018 shows pesto farro salad in Brookline, Mass. This recipe appears in the cookbook “Nutritious Delicious.”