Tabbouleh Pasta Salad.
August 3rd, 2011
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.
Ingredients.
- 1 cup of very small pasta like Acini di pepe, Fregula, Pearl pasta, Orzo, Risoni or Israeli couscous
- 1 punnet cherry tomatoes
- 1 lebanese cucumber
- 1 bunch italian flat leaf parsley
- 1/4 of a spanish red onion
- 1 lemon
- 3 tablespoons olive oil
- Salt and Pepper
Method.
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.