Awesome Low-Cal Low-Fat Tabouli Salad

A tangy viniagrette makes this parsley, tomato, and tiny pasta salad simply scrumptious!

• Ready In: 1 hr 10 mins
• Serves: 4-8
• Yields: 8 cups

Ingredients

• 1 (6 ounce) box  tabouli mix (I used Casbah 6oz/170g box)
• 1 1⁄2 cups hot water
• 2  bunches fresh curly-leaf parsley, chopped finely
• 3  plum tomatoes, diced small
• 1  tablespoon olive oil
• 1 -2  tablespoon red wine vinegar

Directions

1. Combine the tabouli mix and hot water.
2. Stir and refrigerate for at least one hour.
3. When almost ready to serve, chop the parsley and tomatoes.
4. Add the parsley, tomatoes, oil, and vinegar and stir well.
5. Serve and enjoy!
6. You can make this a day ahead, just stir before you serve.