Farro Pasta Salad with Grilled Vegetables, Cheese, and Herb Vinaigrette

Serves 6

FOR THE HERB VINAIGRETTE:

• 1 cup chopped fresh basil

• ½ cup minced fresh chives

• 2 tablespoons minced garlic

• 2 tablespoons minced shallots

• 1 cup extra-virgin olive oil

• ¼ cup balsamic vinegar

• salt and freshly ground black pepper

1. In a medium bowl, combine the basil, chives, garlic, and shallots and which in the oil and vinegar. Season to taste with salt and pepper.

FOR THE PASTA SALAD:

• ½ lb asparagus tips

• 2 medium zucchini, cut into ½ in slices

• 1 large red onion, peeled and cut into ½ in slices

• 2 red peppers, seeded and cut in half lengthwise

• ¼ cup extra-virgin olive oil

• 1 lb uncooked farro pasta

• ½ lb diced mozzarella

• ¼ cup grated Pecorino cheese

• salt and freshly ground black pepper

1. Brush the asparagus, zucchini, and onion lightly with the olive oil. Place the vegetables on a hot grill and cook until light brown and tender, about 3 minutes. Remove from the grill, dice, and place in a large bowl.

2. Cook the farro pasta in a large pot of boiling water until al dente about 8 to 10 minutes. Drain and cool.

3. Add the farro pasta to the cooked vegetables.

4. Place the pasta and vegetables on a platter and drizzle with the herb vinaigrette. Top with the diced mozzarella and grated Pecorino cheese. Serve at room temperature or cold.