Tabbouleh Pasta Salad
This vibrant Tabbouleh Pasta Salad combines fresh parsley, juicy tomatoes, and fusilli pasta. Dressed simply with olive oil, lemon, salt, and pepper, it's a light and refreshing vegan and soy-free meal, easily adaptable to be gluten-free.
Instructions
- 1
Cook the whole grain fusilli (7 oz) according to instructions. Wash in [cold water] and add to a large bowl.
- 2
Wash the fresh parsley (1 bunch) really well. Chop up the tomatoes (2), red onion (0.5 small), fresh parsley (1 bunch) and mint leaves (2 tbsp) and add to the bowl. Toss well.
- 3
Add [salt], black pepper (0.33 tsp), lemon juice (0.25 cup) and extra virgin olive oil (1 tbsp), toss well. Chill the salad for at least 1 hour (the flavors infuse and improve). Taste and adjust [salt] and [lemon juice]. Add a good pinch of cayenne if you desire. Add garlic (1 clove) minced and mix in.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
