Tabbouleh is one of those foods that seems healthy - and for the most part, it is - until you discover how much olive-oil is used.
Recipes vary, but on average 1/2 cup is used for approximately 6 servings – that means you’re getting 14 grams of fat in one serving of tabbouleh from the oil alone! A lot of people think olive oil is healthy so you can just have as much as you want, but that’s simply not so. Fat is still fat and you want to use it sparingly – even the healthy fats.
This recipe uses the flavors of tabbouleh with only 1 T. of olive oil for the entire recipe. That means your portion of olive oil only contains 2.3 grams of fat – that’s a big difference especially considering it still tastes like tabbouleh. The flavor comes in large part from the other, healthy tabbouleh ingredients – like fresh lemon, basil and garlic. You will NOT miss the olive oil, I sweat. So, what does pasta have to do with a tabbouleh recipe? Nothing, but I love pasta and this is a great summertime pasta salad that’s light and fresh without the heavy mayo. It’s a Greece-meets-Italy dish that you are going to devour. The colors are as vibrant as the flavors. It also tastes great the second day (if it lasts that long).
Total Time: 20 minutes
Cook Time: n/a
Prep Time: 20 minutes
- 1 pound box of orecchiette (resembles a small ear) pasta or small pasta shells
- 1 c. fresh flat-leaf parsley minced (from 3 bunches)
- 1/2 cup finely chopped fresh mint
- 1.5 cups grape tomatoes, cut in half
- 2 Persian cucumbers diced (any cucumber will do)
- 3 scallions, sliced thinly on bias
- 1 T. olive oil
- Juice of T. large lemons (1/2 cup)
- 3 garlic cloves
- 3 t. salt
- 1 t. fresh cracked black pepper
- Cook pasta according to package directions. Do not overcook. Pasta should be firm to the bite.
- While pasta is cooking, make dressing.Dressing
- In blender, combine lemon juice, garlic cloves, salt and pepper on medium high speed until thoroughly blended. While still blending, drizzle in olive oil. Continue to mix until dressing is fully blended.
- Drain pasta. Toss with dressing and remaining ingredients and toss thoroughly. Serve at room temperature or chilled. This can be made the night before.