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.
- 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) cansliced black olives
- Place barley in a large bowl.
- Combine the cheese, oil, lemon juice, Pesto paste, garlic, salt and pepper; mix well.
- Pour over barley and toss to coat.
- Add tomatoes, zucchini, squash and olives; toss to combine.
- Cover and refrigerate for 2 hours.
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! :-)