This twist on tabbouleh is makes a more substantial meal and is great for bbq’s and work lunches.
Makes one large bowl of salad.
Cook the pasta to al dente, drain and set aside.
Chop up the parsley, tomatoes, cucumber and onion. Combine in a bowl with the pasta.
Whisk together the juice of the lemon and olive oil. Season with salt and pepper to taste. Pour over the pasta salad and serve with pita bread and hummus.