5.0 from 6 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 Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 538 kcal
Course:
Salad
Cuisine:
Middle Eastern
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
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.
Cup of Yum
Notes
- nutritional information based on one serving
Nutrition Information
Calories
538kcal
(27%)
Carbohydrates
102g
(34%)
Protein
20g
(40%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
344mg
(14%)
Potassium
1143mg
(33%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
6255IU
(125%)
Vitamin C
115.8mg
(129%)
Calcium
168mg
(17%)
Iron
8.5mg
(47%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 538
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 102g | 34% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 344mg | 14% |
| Potassium | 1143mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 6255IU | 125% |
| Vitamin C | 115.8mg | 129% |
| Calcium | 168mg | 17% |
| Iron | 8.5mg | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.