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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. | VeganRicha.com #glutenfree #veganricha #vegan
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5 from 2 votes

Tabbouleh Pasta Salad

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 Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: Middle Eastern
Servings: 2
Author: Vegan Richa

Ingredients

  • 6 to 8 oz whole grain fusilli
  • 2 tomatoes chopped small or 1+ cups of cherry tomatoes, sliced into halfs
  • 1/2 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 lemon juice or more
  • 1 tbsp extra virgin olive oil
US Customary - Metric

Instructions

  • 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.

Notes

nutritional information based on one serving

Nutrition

Calories: 538kcal | Carbohydrates: 102g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Sodium: 344mg | Potassium: 1143mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6255IU | Vitamin C: 115.8mg | Calcium: 168mg | Iron: 8.5mg