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 Time 10 mins <a name=\'more\'></a>
Cook Time 15 mins
Total Time 25 mins

Course: Salad | Cuisine: Middle Eastern | Servings: 2
Calories: 538kcal | Author: Vegan Richa

Ingredients

6 to 8 oz (170 to 225 g) whole grain fusilli
2 (2 ) tomatoes chopped small or 1+ cups of cherry tomatoes, sliced into halfs
1/2 (0.5 ) 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 (61 ml) lemon juice or more
1 tbsp extra virgin olive oil

Instructions

1. Cook the fusilli according to instructions. Wash in cold water and add to a large bowl.
2. Wash the parsley really well. Chop up the tomatoes, onions, parsley and mint and add to the bowl. Toss well.
3. 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

Nutrition Facts





Tabbouleh Pasta Salad
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Amount Per Serving
Calories 538 Calories from Fat 81
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% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 344mg15%
Potassium 1143mg33%
Carbohydrates 102g34%
Fiber 5g21%
Sugar 7g8%
Protein 20g40%
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Vitamin A 6255IU 125%
Vitamin C 115.8mg 140%
Calcium 168mg 17%
Iron 8.5mg 47%
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