Cook the farro according to package directions. I cooked mine in low sodium vegetable broth, which enhances the flavor of this salad.
While the farro is cooking, chop the cherry tomatoes and snap peas in half and mince the garlic. Add the spinach, tomatoes, snap peas, garlic, pesto to a large bowl.
When the farro finishes cooking, add it to the bowl and toss to combine well.
Season with salt and pepper (optional), and garnish with red pepper flakes, an oat cream or lime juice drizzle.
Notes
This recipe makes 2 main (meal size) servings, or 4 side servings.