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.
racks and let cool completely, about 20 minutes.
For the coconut-caramel topping, place the caramels, milk and salt in a saucepan over low, and cook, stirring occasionally, until melted and smooth. Stir in the toasted coconut and remove from the heat.
Spread the topping over the top of each cooled cookie. (I found the easiest method is to cover the entire cookie, and then stick the tip of my knife through the hole to remove the topping in the center.) Let stand until the topping is set, about 20 minutes.
Meanwhile, make the chocolate coating: Pour water to a depth of 1 inch into the bottom of a double boiler over medium heat; bring to a boil. Reduce the heat to a simmer; place the chocolate in the top of the double boiler (or place a heatproof bowl over simmering water, making sure the water does not touch the bowl), and stir until melted. Add the vegetable oil, and stir until you have a glossy chocolate sauce. Remove from the heat.
Dip the bottoms of the caramel-covered cookies into the chocolate coating by holding each cookie
between your thumb and pointer finger. Place on parchment paper-lined baking sheets.
Place the remaining chocolate coating in a piping bag, a zip-lock plastic bag with the corner snipped off, or a plastic condiment squeeze bottle. Drizzle the chocolate over the top of each cookie. Chill the cookies until firm and set, about 15 minutes.