Farro Salad with Vegetables and Feta

Farro Salad with Vegetables and Feta
4 servings (~1gal)

8.8 semi-pearled (10 minute) farro or whole wheat orzo or barley (diff cook time)

12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
8 ounces sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup Sherry wine vinegar
Juice of 1/2 lemon
1 7-ounce package feta cheese, crumbled

Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.

Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3

minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil, lemon and vinegar in small bowl. Season dressing

with salt and pepper.
Add dressing and feta to salad; toss to coat and serve.