Acini di Pepe Tabouleh Salad
Fresh, vibrant, and endlessly adaptable, Acini di Pepe Tabouleh Salad brings new life to your summer recipe collection. This creative fusion combines the beloved tiny pasta with the bright, fresh flavors of traditional tabouleh for a dish that’s sure to become a seasonal favorite!
Why We Love This Tabouleh Salad Recipe
This easy acini di pepe tabouleh salad is one of my absolute favorites due to its incredible versatility and fresh, clean flavors! The tiny, pearl-like pasta has the perfect chewy texture that complements the vegetables and herbs, while the lemon-forward dressing ties everything together with its bright, zesty notes!
This is probably one of the easiest salads you can make. It comes together in just minutes, requires basic ingredients, and can be prepared ahead of time, making it perfect for busy weekdays or meal prep!
Ingredients You Need
- Acini di Pepe Pasta: These tiny, pearl-shaped pasta pieces provide the perfect base for this salad, offering an alternative to classic bulgar or quinoa in traditional tabbouleh salads.
- Vegetables: You will need tomato, onion and cucumber here! Dice them small so you can get a little bit of each vegetable in every bite.
- Herbs: I used a combination of fresh parsley and fresh mint here. Don’t skimp on the herbs, this is an essential part to building lots of flavor!
- Lemon: Add both lemon juice and zest to the dressing for maximum flavor.
- Olive Oil: Use a high quality extra virgin olive oil for the best results!
- Salt & Pepper: To taste.
How to Make Acini di Pepe Tabouleh Salad
- Cook the Pasta: Bring a pot of salted water to a boil. Add Acini di Pepe pasta and cook according to package instructions (about 8-10 minutes). Drain and drizzle olive oil so the pasta doesn’t stick. Let it cool aside.
- Prep the Veggies & Herbs: While the pasta cooks, dice the tomatoes, onion, and cucumber. Chop the parsley and mint finely.
- Combine: In a large bowl, combine the cooled pasta with the diced vegetables and chopped herbs.
- Make Dressing: In a small bowl, whisk together the lemon juice, lemon zest, and olive oil. Season with salt and pepper to taste.
- Combine & Serve: Pour the dressing over the salad and toss to coat evenly. Let it sit for at least 10 minutes to allow the flavors to meld. Serve chilled or at room temperature. Enjoy!
Tips for Success
- Cook the pasta just until al dente to prevent it from becoming mushy after it is added to the salad.
- Allow the pasta to cool completely before mixing with other ingredients. Hot pasta will wilt the herbs!
- Chop herbs and vegetables into similar small sizes for consistent texture.
- Let the salad rest for at least 10 minutes before serving to allow flavors to develop! You can chill it in the fridge if you want to serve it cold.
- Taste and adjust seasoning just before serving, as the pasta will absorb some of the dressing. Add more lemon and salt depending on you preference.
Serving Suggestions
This versatile salad shines as both a side dish and a light main course. Serve it alongside grilled meats or fish for a complete meal, or pair it with hummus and pita bread for a Mediterranean-inspired lunch!
Acini di pepe tabouleh salad is perfect for picnics and potlucks as it travels well and can be served at room temperature!
Frequently Asked Questions
Tabouleh (also spelled tabbouleh, tabouli, or taboule) is a traditional Levantine salad that originated in Lebanon and Syria. This vibrant dish is a staple of Middle Eastern cuisine, known for its abundance of finely chopped fresh parsley, mint, tomatoes, and onion, mixed with bulgur wheat and dressed with lemon juice and olive oil. The heart of traditional tabbouleh is the parsley – so it’s primarily an herb salad, not a grain salad!
Yes! This acini di pepe salad can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator. You may want to add a splash of lemon juice and olive oil just before serving to refresh the flavors.
If you can’t find acini di pepe, you can use Israeli couscous or orzo pasta, though the texture will be slightly different.
Stored in an airtight container in the refrigerator, leftover acini di pepe tabbouleh salad will keep for up to 3 days.
More Recipes to Try
Acini di Pepe Tabouleh Salad
Ingredients
- 1 cup Acini di Pepe pasta
- 1 cup tomatoes diced
- 1 small onion diced
- 1 cup cucumbers diced
- 3 tbsp lemon juice
- zest from one lemon
- 1 bunch parsley chopped
- 1 bunch mint chopped
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add Acini di Pepe pasta and cook according to package instructions (about 8-10 minutes). Drain and drizzle olive oil so the pasta doesn’t stick. Let it cool aside.
- While the pasta cooks, dice the tomatoes, onion, and cucumber. Chop the parsley and mint finely.
- In a large bowl, combine the cooled pasta with the diced vegetables and chopped herbs.
- In a small bowl, whisk together the lemon juice, lemon zest, and olive oil. Season with salt and pepper to taste.
- Pour the dressing over the salad and toss to coat evenly. Let it sit for at least 10 minutes to allow the flavors to meld. Serve chilled or at room temperature. Enjoy!