Tabbouleh Pasta Salad

5 from 2 votes

Tabbouleh Pasta Salad

Tabbouleh Pasta Salad. Parsley, tomatoes, fusilli pasta dressed with olive oil, salt, pepper and lemon. Fresh Summer Salad. Vegan Soy-free Recipe. Can be made gluten-free with gf pasta.

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: Middle Eastern

Servings:

Author: Vegan Richa

Ingredients

6 to 8 oz whole grain fusilli
2 tomatoes chopped small or 1+ cups of cherry tomatoes, sliced into halfs
1/2 small red onion chopped small
1 cucumber chopped small
one bunch fresh parsley finely chopped (1.5 to 2 cups)
2 tbsp mint leaves finely chopped
salt to taste
1/4 to 1/2 tsp black pepper
1/4 cup lemon juice or more
1 tbsp extra virgin olive oil

US Customary - Metric

Instructions

Cook the fusilli according to instructions. Wash in cold water and add to a large bowl.
Wash the parsley really well. Chop up the tomatoes, onions, parsley and mint and add to the bowl. Toss well.
Add salt, pepper, lemon and olive oil, toss well. Chill the salad for atleast an hour (the flavors infuse and improve). Taste and adjust salt and lemon. Add a good pinch of cayenne if you desire. Add a clove of garlic minced and mix in.

Notes

nutritional information based on one serving

Nutrition

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