Total Time
Prep 20 mins
Cook 0 mins

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 Nutrition


  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.
Most Helpful

5 5

I've been sampling different grains so was eager to try barley. I was surprised at how much my family enjoyed it. The barley was done, but still chewy and it made for a colorful salad. The salad has a pleasant zing from the lemon and the pesto added lovely flavor. (I used a jarred basil pesto.) Thank you for sharing your recipe! Made for Fall 2011 Pick A Chef. You were adopted! :-)