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 anti-inflammatory 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.