Pesto Farro Salad with Cherry Tomatoes and Artichokes

Name: Pesto Farro Salad with Cherry Tomatoes and Artichokes
Yield: Serves 6
Ingredients: 1½ cups whole, farro, rinsed; , Salt and pepper; 1½ ounces (1½ cups), baby spinach; 2 cups, fresh basil leaves; ½ cup raw, sunflower seeds, toasted; 1 ounce, Parmesan cheese, grated (½ cup); 2 , garlic cloves, minced; ½ cup, cold-pressed extra-virgin olive oil; ⅓ cup organic, plain low-fat yogurt; 12 ounces, cherry tomatoes, halved; 2 cups jarred whole baby, artichoke hearts packed in water, rinsed, patted dry, and quartered

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A cookbook recipe exclusively for All-Access members from Nutritious Delicious

SERVES6

TIME55 minutes, plus 20 minutes cooling

Pesto Farro Salad with Cherry Tomatoes and Artichokes

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

WHY THIS RECIPE WORKS

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)...

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