6-8 servings

(FARRO is an ancient grain and I find in Meijer in the rice aisle)

Substitute orzo or brown rice if you wish (use appropriate cooking time and water)

• 1 1/2 cup farro
• 3 cups water
• Salt to taste
• 1 Tbsp. Virgin Olive Oil
• 1 bunch asparagus, trimmed and cut into 1” pieces
• 2 zucchinis, trimmed, quartered lengthwise and cut into 1/2”
• 1 pint cherry tomatoes, quartered
• 8 oz. fresh mozzarella pearls

For the dressing:

• 3 cups loosely packed basil
• 2 cloves garlic
• 2 Tbsp. pine nuts/walnuts
• 2 Tbsp. Thai green curry paste
• 2 Tbsp. Organic Red Wine Vinegar
• 1/3 cup Extra Virgin Olive Oil
• Salt & black pepper to taste

1. Preheat oven to 400*F.
2. In a medium pot, combine the farro, water and a pinch of salt. Bring to a boil over high heat. Reduce heat to low and simmer until farro is cooked through and water has evaporated, about 20 minutes. Remove from the heat and set aside.
3. Toss together the  Olive Oil,asparagus and zucchini in a large bowl. Add salt and pepper to taste. Spread on a parchment-lined baking sheet and roast for 15-20 minutes, or until tender and starting to brown. Remove from oven.
4. In a large salad bowl, toss together the cooked farro, roasted vegetables, cherry tomatoes and mozzarella.
5. To make the dressing, combine the basil, garlic, pine nuts and green curry paste in the bowl of a food processor. Pulse until broken down into tiny pieces. With the mixture running, stream in the Vinegar and the  Olive Oil.Add salt and black pepper to taste.
6. Toss the salad with the dressing and serve warm or at room temperature.

Author: Eats Well With Others