Tabbouleh Pasta Salad
Fresh tabbouleh flavors get an added boost of protein from chickpeas, feta cheese and whole wheat pasta to make this a delicious side dish or entree salad.
- Prep time
- 40 min
- Cook time
- 28 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups curly parsley (chopped)
- 3-4 large tomatoes (diced)
- 9-10 thinly sliced green onions ((about 1 bunch green parts only))
- ½ can of chickpeas (drained and rinsed)
- 1 ½ cups whole wheat pasta (or pasta of your choice)
- 2 oz crumbly feta cheese
- 1 lemon (juiced)
- ¼ cup extra-virgin olive oil
- Salt and pepper to taste
Instructions
- 1
Cook the pasta according to package. Drain and run under cold water to stop the cooking and set aside.
- 2
Chop the tomatoes, parsley, green onion and place in a large mixing bowl. Add the chickpeas and feta cheese and mix together. Set aside.
- 3
In a small mixing bowl whisk together the lemon juice and extra-virgin olive oil.
- 4
Slowly pour the lemon dressing over the salad and toss to combine. Place the salad in the refrigerator for 30 minutes to let the flavors soak into the salad.
- 5
Add the pasta into the salad and mix well. Add salt and pepper to taste and serve.