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15-Minute Gluten-Free Tabbouleh Pasta Salad You’ll Make Weekly

PREP TIME
7 min
COOK TIME
8 min
YIELDS
2-4 servings

It’s important to have quick, healthy and crowd-pleasing recipes in your dinner rotation that can be tossed together when you’re in a pinch, or even when you’re not! This vibrant tabbouleh dish is the perfect lettuce-free salad to whip up when you’re looking for something fresh with minimal prep involved. The only real cooking is boiling gluten-free pasta before combining with vibrant, zesty, raw ingredients.

 

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Ingredients

2
cups uncooked gluten-free fusilli
4
cups water
1
cup fresh parsley, minced
½
cup fresh mint, minced
2
mini cucumbers, diced
1
cup diced tomatoes
3
Tbsp diced red onion
¼
cup extra-virgin olive oil
1
small clove garlic, minced
¼
cup lemon, squeezed
¼
tsp sea salt
¼
tsp pepper
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Directions

Tabouli pasta salad mis en place
Step 1

Add lots of water and salt to a pot, allow to boil, then toss in the pasta and cook according to the package directions. When cooked, drain, rinse and cool slightly.

Step 2

If you’re using a food processor, install the “S” blade, place the herbs inside and blitz until they’re minced – but do not over blitz into an herby paste! Alternatively, you can chop them with your knife until minced. 

Step 3

Dice the cucumbers, tomatoes and red onion.

Step 4

Place all ingredients in the bowl and season with extra-virgin olive oil, minced garlic, lemon, sea salt and pepper.

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