Farro Salad with Snap Peas, Asparagus and Feta

1 1/2 cups semi-pearled farro
12 ounces asparagus, trimmed and cut into 1 1/2″ lengths
1 8-ounce package sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup red onion, chopped
6 Tbsp. fresh dill chopped (or 1 tsp. dried dill)
1/4 cup olive oil
2 Tbsp. sherry vinegar (or red or white wine vinegar)
1/4 cup feta cheese, crumbled

Cook farro according to package directions in boiling water until done. Drain and transfer to large serving bowl.

Cook asparagus and snap peas together in a saucepan of boiling, salted water for 2 to 3 minutes, or until just crisp-tender. Drain and add to farro with tomatoes, chopped onion and dill.

Whisk oil and vinegar together and toss salad with dressing. Crumble feta cheese on top and serve.

Serves 8
WW PP Per serving: 6