Tabbouleh Pasta Salad – Making Tabbouleh Without Bulgur

This recipe for Tabbouleh Pasta Salad was result of desperation. I was about to host a Mediterranean dinner party for a big group. Tabbouleh was on the menu but just the night before the party, I realized that I didn’t shop for bulgur. I had a lot of work on my hand and so shopping last moment was not an option. I considered dropping tabbouleh off the list but then changed my mind. I had small-sized macaroni in my pantry and guessed it might work. A quick check over the internet and voila!

Tabbouleh pasta salad is the best way of making tabbouleh without bulgur. With almost no cooking involved, it is easy as well. You will be surprised how easy it is to prepare a Mediterranean dish without breaking a sweat.

This is also a quick recipe for making flavorful cold pasta salads that are great for enjoying in summers. I am adding my choice of vegetables; however you can add any other vegetable that you like having in salad. Just don’t skip or substitute parsley and olive oil, these two ingredients are the soul of the dish.

Tabbouleh Pasta Salad – Making Tabbouleh Without Bulgur

What Will You Need

1 ½ cup uncooked pasta

Diced salad vegetables ½ cup each – tomatoes, capsicum and cucumber

½ cup finely chopped parsley

2 tablespoons lemon juice

2 tablespoons olive oil

Salt and pepper to taste

How To Go About It

Cook pasta according to instructions written on the packet. Because we are using pasta for cold salad, it is important that it holds its shape. Therefore, as soon as it gets al dente, remove it quickly and rinse it under cold water to stop further cooking.

Add pasta and all vegetables and parsley in a bowl and give it a mix.

Add in lemon juice, olive oil and salt and pepper and mix again.

Taste check and you are all done.

I especially love this salad for the color that finely chopped parsley leaves give to it. Looks like everything on the salad bowl adorned by tiny specks of green.

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