Tabbouleh with Pasta
Elevate your summer salad game with this vibrant Tabbouleh with Pasta, a fresh twist on the traditional Middle Eastern dish. Featuring tender orzo pasta, crisp cucumbers, juicy tomatoes, aromatic parsley, and refreshing mint, this recipe blends the heartiness of pasta with the bright, herbaceous flavors of tabbouleh. Tossed in a zesty dressing of extra virgin olive oil, fresh lemon juice, and a hint of garlic, each bite is bursting with Mediterranean-inspired goodness. Ready in just 30 minutes, this versatile dish is perfect as a light main course, a side for grilled meats, or a make-ahead option for potlucks and picnics. Delicious served cold or at room temperature, Tabbouleh with Pasta is your new go-to for wholesome, crowd-pleasing meals.
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Recipe Information
Ingredients
- 1 cup Orzo pasta (or small pasta shape of choice)
- 4 cups Water
- 1 teaspoon Salt
- 1.5 cups Parsley, finely chopped
- 0.5 cup Fresh mint leaves, finely chopped
- 2 medium Tomatoes, diced
- 1 small Cucumber, finely diced
- 3 stalks Scallions (green onions), thinly sliced
- 0.25 cup Extra virgin olive oil
- 0.25 cup Fresh lemon juice
- 1 clove Garlic, minced
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Salt
Instructions
Bring 4 cups of water to a boil in a medium-sized saucepan. Add 1 teaspoon of salt and the orzo pasta. Cook according to the package instructions until al dente, about 8-10 minutes.
Once cooked, drain the pasta in a colander and rinse under cold running water to stop the cooking process. Set aside to cool completely.
While the pasta is cooling, prepare the vegetables and herbs. Finely chop the parsley and mint, dice the tomatoes and cucumber, and thinly slice the scallions.
In a large mixing bowl, combine the cooled pasta, parsley, mint, tomatoes, cucumber, and scallions.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground black pepper, and 1/4 teaspoon salt to make the dressing.
Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly to combine.
Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if desired.
Cover the bowl and let the tabbouleh sit in the refrigerator for at least 15 minutes to allow the flavors to meld together.
Before serving, give the salad a gentle toss. Serve cold or at room temperature as a refreshing side dish or a light main course.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3230 mg | 140% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 30.2 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1397 mg | 107% | |
| Iron | 49.8 mg | 277% | |
| Potassium | 5439 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
