Fresh, bright, and straightforward to put together, Tabbouleh Pasta Salad is a vegan, vegetarian Middle Eastern salad made with whole grain fusilli, tomatoes, and small red onion in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: 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

Method

  1. Cook the fusilli according to instructions. Wash in cold water and add to a large bowl.
  2. Wash the parsley really well. Chop up the tomatoes, onions, parsley and mint and add to the bowl. Toss well.
  3. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.