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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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In my quest to find alternatives to pasta salads (trying to live on the low glycemic index), I found some grain recipes, and many call for tabbouleh. We have a hard time finding it or bulgar wheat. A little unbelievable to me with Arrowhead Mills down the street, but I digress. I decided to try to use barley and this is one of my recipes. I took it to a 4th of July Party and everyone loved it. I hope you do too. Time does not include the barley cooking and cooling times. As a side note, my husband loved it, but thought I could have made a bit more dressing. If you can't find concentrated Pesto paste (NOT pesto in the deli, but the paste) use 1/2 tsp dried basil. Ingredients:
4 cups cold medium pearl cooked barley |
1/2 cup shredded parmesan cheese |
1/4 cup olive oil or 1/4 cup vegetable oil |
1/4 cup lemon juice |
2 tablespoons amore concentrated pesto sauce |
1 garlic clove, minced |
1/2 teaspoon kosher salt |
1/2 teaspoon pepper |
4 cups cherry tomatoes, halved |
1 zucchini, chopped |
1 summer squash, chopped |
1 (6 ounce) can sliced black olives |
Directions:
1. Place barley in a large bowl.
2. Combine the cheese, oil, lemon juice, Pesto paste, garlic, salt and pepper; mix well.
3. Pour over barley and toss to coat.
4. Add tomatoes, zucchini, squash and olives; toss to combine.
5. Cover and refrigerate for 2 hours.
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