Lemony Farro and Orzo Pasta Salad with Goat Cheese and Mint

1. Cook Farro and Orzo

Fill a large pot with water, add a generous pinch of kosher salt, and bring it to a boil. Stir in the farro along with the bay leaves, and let it simmer for about 15 minutes. Then, add the orzo to the pot and cook together with the farro for another 8 to 10 minutes, or until the orzo is al dente.

2. Prepare Lemon Dressing

Zest the two large lemons and squeeze their juice into a large bowl. Season with fine sea salt, black pepper, and a hint of red-pepper flakes to your taste. Slowly whisk in the extra-virgin olive oil to create a dressing.

3. Marinate Grains

Once the farro and orzo are cooked, drain them in a colander and discard the bay leaves. Add the warm grains to the bowl with the lemon dressing, which allows them to soak up all those flavors.

4. Marinate Onion and Celery

In a small bowl, let the thinly sliced red onion and celery sit with three tablespoons of lemon juice and a pinch of salt. This quick marination, lasting at least 20 minutes, softens the bite of the onion and celery, making them a perfect crunchy addition to your salad.

5. Assemble the Salad

To the large bowl with the farro and orzo, add the marinated onion and celery, along with the sliced almonds. Then, fold in the baby spinach leaves, crumbled fresh goat cheese, torn mint leaves, and coarsely chopped parsley. Taste the salad and adjust the seasoning if necessary.

6. Final Touches

Just before serving, give the salad a final drizzle of extra-virgin olive oil and a few grinds of black pepper. This last touch of richness and spice will make the flavors truly pop.