Farro Salad w Peas, Asparagus & Feta

1.5 cups semi-pearled farro -- 12 oz. asparagus, trimmed, cut into 1.5-inch lengths -- 1 8-oz. package sugar snap peas -- 12 oz. grape tomatoes, halved -- .5 cup chopped red onion -- 6 tbsp. chopped fresh dill -- .5 cup olive oil -- .25 cup Sherry wine vinegar -- 1 7-oz. package feta cheese, crumbled

Cook farro in large pan, boiling salted water. Until tender = 10 mins. Transfer to large bowl.

Cook asparagus ans sugar snap peas in another pan, boiling salted water. Until crispy tender = 3 mins. Add to farro with tomatoes, onions, dill.

Whisk oil and vinegar in small bowl. Add dressing and feta to salad. Toss and serve.

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