THIS POST HAS BEEN UPDATED AND WAS FIRST PUBLISHED ON JUNE, 20 2020.

What’s better than a refreshing, healthy salad when the weather starts to get warmer? My Pesto Salad with Shrimp and Farro is a healthy, Italian-inspired dish that is balanced and full of nutrients. It’s filling without being heavy and is a great option for a quick lunch, whether you’re working from home or packing something for the office. It just feels so nice to be able to take such a small measure to take care of yourself, doesn’t it? I like this salad because it’s super quick to make, it keeps you going through the afternoon, and it’s delicious thanks to its blend of flavors and textures. Let’s explore the ingredients together.

PESTO SALAD WITH SHRIMP AND FARRO INGREDIENTS

The first ingredient is farro, a grain that is fundamental in the Mediterranean diet. Farro is produced mainly in Europe and is popular in soups and salads in Italy. This grain is also a good source of minerals like potassium and magnesium, giving your body a natural boost for the start of summer. In terms of texture, it adds some chewiness and substance to the salad while maintaining its firmness without becoming mushy.

The greens are a base of mixed crisp leaves, including spinach and arugula. I also add some asparagus to give the salad some crunch. The shrimp are medium, and I usually poach them for this dish. Poaching the shrimp, as opposed to grilling them, adds a nice touch thanks to their plump texture. And last but not least, of course, we drizzle the salad with homemade Italian pesto. Pesto contains basil, pine nuts, and cheese, so I don’t add any of the other herbs or nuts that I usually add when using a simpler dressing.

HOW TO MAKE PESTO SALAD WITH SHRIMP AND FARRO

Boil the farro following the packaging instructions, and then pour them into a sieve, let them drain and cool. At the same time, blanch the asparagus in boiling water for 2 minutes, drain, and place in a bowl of water and ice to cool and preserve its bright green color.

Poach the shrimp until pink and let cool in a bowl of water and ice. Arrange the greens, grains, remaining vegetables and shrimp in a bowl. Finally, drizzle with pesto.

SUBSTITUTION AND VARIATIONS

This salad is suitable for pescatarians. If you follow a gluten-free diet, I recommend omitting the farro as it contains gluten, and sub it with brown rice.

If you are vegan, leave out the shrimp and follow the variations I recommended in my homemade pesto post.

As a variations, you could include tomatoes to add a touch of color.

Pesto Salad with Shrimp and Farro

A wholesome, Italian-inspired dish that is balanced and packed with nutrients. This salad is super quick to make, it keeps you going through the afternoon and it is tasty thanks to its mix of flavors and textures.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Salad

Cuisine: Italian

Diet: Low Calorie, Low Fat

Keyword: Farro, Pesto, Salad, Shrimp

Difficulty: Beginner

Servings:

Calories: 281kcal

Ingredients

8 oz shrimp
⅓ cup farro dry
4 cup spinach
1 cup rocket
10 spears asparagus chopped
1 ½ tbsp homemade pesto dressing

US Customary – Metric

Instructions

Start by boiling the farro according to package instructions then drain it in a colander. Rinse it with cold water to cool it down.
Meanwhile, heat a pot of water to blanch the asparagus. Drain them and place them in a bowl with ice to let them cool down.
Poach the shrimp until they are pink and let them cool in a bowl of water and ice.
Arrange in a bowl the greens, the farro, and the shrimp.
Drizzle with pesto diluted with 2 tablespoon of water and serve in plates.

Notes

You can boil the spelt and poach the shrimp in advance.
I recommend to blanch the asparagus just before making the salad, to maintain the bright green color.
You can also use store-bought poached shrimp to save time.

Nutrition

Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!

Serve this farro salad chilled or slightly cool as a light lunch or dinner. The combination of chewy farro, tender shrimp, asparagus, fresh greens and basil pesto makes it satisfying without feeling heavy.

For the best flavor and texture, let the farro and shrimp cool completely before combining them with the greens. Add the pesto dressing shortly before serving so the spinach and arugula remain fresh.

MAKE AHEAD AND STORAGE SUGGESTIONS

You can prepare the farro, shrimp and asparagus in advance. Cool each component promptly and refrigerate them in separate airtight containers. Keep the pesto dressing refrigerated in a separate covered jar.

For the best quality, assemble the salad shortly before serving. Combine the cooled farro, shrimp and asparagus, then add the greens and drizzle with the pesto dressing.

Store assembled leftovers in an airtight container in the refrigerator and enjoy within two days. The salad will remain safe when properly refrigerated, but the greens will gradually soften. Do not leave the salad at room temperature for more than two hours.

I do not recommend freezing this salad because the greens, asparagus and pesto dressing will lose their texture.