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

The first thing we noticed when replacing pasta with whole-grain farro in this nourishing update on pasta salad was the grain’s fantastic al dente texture. We prefer the flavor and texture of whole farro; pearled farro can be used, but the texture could 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

1½ cups whole farro, rinsed Salt 1½ cups baby spinach 2 cups fresh basil leaves ½ cup raw sunflower seeds, toasted 1 ounce freshly grated parmesan cheese 2 garlic cloves, minced Ground black pepper ½ cup cold-pressed extravirgin olive oil 1/3 cup plain yogurt

12 ounces cherry tomatoes, halved 2 cups jarred whole baby artichoke hearts packed in water, rinsed, patted dry, and quartered

Bring 4 quarts water to boil in Dutch oven. Add farro and 1 tablespoon salt, return to boil, and cook until grains are tender with slight chew, 15 to 30 minutes. Drain farro, spread onto rimmed baking sheet, and let cool for 20 minutes. Meanwhile, pulse baby spinach, basil, sunflower seeds, parmesan cheese, garlic, ½ teaspoon salt, and ¼ teaspoon pepper in food processor until finely ground, 20 to 30 pulses, scraping down sides of bowl as needed. With processor running, slowly add oil until incorporated. Add yogurt and pulse to incorporate, about 5 pulses; transfer pesto to large bowl. Toss cooled farro with pesto until combined. Gently stir in tomatoes and artichoke hearts and season with salt and pepper to taste. Stir in warm water as needed, 1 tablespoon at a time, to adjust consistency. Serve. Makes 6 servings.