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. Pin this Recipe.
Tabbouleh or Tabouli is a middle eastern salad made with tomatoes, onion, chopped parsley, mint, bulgur (or couscous) olive oil, lemon juice, and salt. It is generally available in similar forms in middle eastern restaurants as a side or a part of the mezze.
This past week has been very hot in here in the PNW and I have been craving cold things to eat. I made this salad the other day with whole grain fussilli with the rest of the ingredients as a tabbouleh. Cook the pasta. Chop all the veggies and parley. Toss well with freshly sqeezed lemon juice, fresh extra virgin olive oil, salt and pepper. Let chill for a few minutes and serve this hearty Summery Tabbouleh Pasta Salad.
More Salads from the blog
- Chopped cucumber Onion tomato Salad- Kachumber Salad
- Thai Salad with Chickpea Carrot Peanut Crumble
- Firecracker Chickpea Salad with Thai peanut dressing
- Mung Bean Sprout, Seared Carrot Salad with chili lime dressing
- Southwestern Pasta Black Bean Salad.
Pin this Recipe for later. If you make a recipe from the blog, do tag me on Instagram #veganricha or other social media! I love to hear about what you have been cooking and get feedback on the recipes.
Tabbouleh Pasta Salad
- 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
- 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.
Shaina Alissa Clingempeel
Would this work w/out fresh parsley and mint? I think I have them on my spice rack! This looks amazing; I love tabouleh but wanted a GF version and am always down for pasta. Thanks. 🙂
Vegan Richa Support
The fresh herbs really make the flavors pop, however, you can certainly swap with dry version. I would recommend reducing the amount used. Try 1/2 cup of dry parsley and 1 tbsp of mint. Enjoy!
I just found this recipe and tried it tonight for dinner. It was delicious! Thanks for another winner!
Vegan Richa Support
thank you Leah
This pasta salad always is a winner! Fresh and filling
Mediterranean cuisine is one of my favorite types to eat! There is abundance of fresh vegetables, heart-healthy fats, and plant based proteins used! Tabbouleh is so delicious–this is such a clever take on it!
Uh, YUM! This salad looks so fresh, filling and full of flavor. I may or may not be drooling a little (a lot). I’ve gotta try this soon!
Richa – Namaskaram. Delicious Salad. Having lived for some time in Beirut (long ago) of course I know, love and know how to prepare Tabbouleh but …….we also like Pasta in all shapes and sizes 🙂 – so needless to say, now I will make your salad for a nice change. Thank you. Carina
Thats awesome! It is definitely is great change to make it into a summer meal.