It is said that necessity is the mother of invention. How true, especially in the kitchen.
This recipe was created because I had a bunch of parsley in the fridge. I had bought it to cook another dish, and the leftover parsley was growing limper day by day. Now I hate throwing food out so it had to be used.
I immediately thought of tabbouleh - that lemony Middle Eastern parsley salad that is so wonderful when the weather turns warmer. So I decided to combine my quasi-tabbouleh with fusilli, dressing it with a mixture of red wine vinegar, garlic infused olive oil, lemon and salt and pepper.
The tang of the lemon, vinegar and onion sets off the parsley and tomato flavours beautifully while the garlic oil gives this salad a mellow, mild, garlicy taste.
With the addition of the pasta, this salad is a satisfyingly filling dish, suitable for lunch or dinner, although you might want to cook an extra dish to go with it for dinner.
It's super-quick, too; it took only five minutes to chop everything up and mix it into the cooked pasta.
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
- 1/2 small red onion, chopped finely
- 2 large vine-ripened tomatoes, chopped into small pieces
- 8-10 strands parsley, chopped
- 2/3 packet fussilli pasta (or any kind of macaroni), cooked and drained
- 1 1/2 teaspoon red wine vinegar
- 1 tablespoon garlic oil
- Juice of half a lemon
- Salt and freshly ground black pepper to taste
Mix all ingredients in large bowl and serve.
If you're making this ahead of time then take it out of the fridge 20 minutes before serving so back to room temperature when serving.