This tabouli recipe is one of my all time favorite summer salads.
A regular at my mom’s dinner parties and get togethers, if you find yourself at our home for any occasion this salad will always be on the appetizer table. It’s a cross between a traditional tabouli, but instead of the wheat we swap in orzo. You can also make it with couscous.
I love how light, refreshing and tangy this tabouli salad is. Perfect for a light lunch or for entertaining with at day time events. It’s so simple yet so delicious and perfect just the way it is.
- 1 pack orzo pasta
- 2 cups chopped parsley
- 2 medium tomatoes, diced
- 1 large red onion, diced
- the juice of 2 lemons
- salt and pepper to taste
- 2 pinches of salt to flavor the pasta water
- 3 tablespoons olive oil
- Bring water halfway to the top of a large pot to a boil. Once boiling, add 2 pinches of salt and 1 tablespoon olive oil, then the orzo and stir. Let cook for 10-15 minutes until al-dente
- Dice the tomatoes, onion, and chop the parsley. Add to a large glass bowl.
- Once the orzo is ready, strain the pasta water out and wash the orzo in cold water to cool it down.
- Add the orzo to the large glass bowl with salt, pepper, lemon juice, and remaining 2 tablespoons olive oil. Stir to combine thoroughly and enjoy!