Farro Salad with Basil Vinaigrette

Step 1

Cook farro according to package. You should end up with a little over 2 cups of cooked farro once cooked and drained. Run under cold water to cool. Drain well.

Step 2

Add all dressing ingredients into a high powered blender and blend for at least 1 minute, or until basil is really chopped up and dressing is emulsified. Yield: little less than 3/4 cup total

Step 3

Add cooked farro, cannellini beans, sun-dried tomatoes, mozzarella balls and arugula into a bowl. Add dressing and toss. Taste and add more salt and pepper, if desired. Serve right away or chill in the fridge before serving. Recipe will keep up to 3 days in the fridge.