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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Difficulty: Easy / Preparation Time: 1-10 Minutes / Number of Servings: 6 |
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Directions: Boil pasta according to directions minus 1 minute.
Drain, cool and set aside.
In a food processor, pulse together the pickled veggies, the tabbouleh and the olives.
Toss the pasta with the oils and fold in the mixture.
Gently mix in the tomatoes.
Salt and pepper to taste.
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Tabbouleh
3 diced tomato
326/625 Pound(s) finely chopped green onion
4/23 Ounce(s) salt
1 Ounce(s) black pepper
2 2/3 Ounce(s) olive oil
1 27/625 Pound(s) chopped fresh parsley
1/12 Quart(s) lemon juice
8 105/304 Ounce(s) bulgar
1 peeled, seeded, chopped cucumber |
Directions:
Soak bulgar in enough warm water to cover for 1 hour; drain well. Toss with oil, lemon juice, onions, parsley, mint, tomatoes and cucumber. Cover and refrigerate for at least 1 hour or overnight. Add salt, and pepper to taste.
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Pickled Mixed Veggies
2 or more of white vinegar
4/23 Ounce(s) salt
74/6789 Pound(s) sugar
1/2 sliced cucumbers
1/2 red and green bell peppers
1/2 sliced carrots
1/2 bite size pieces cauliflower |
Directions:
Blanche veggies (1 minute in boiling water).
Drain, cool and mix all ingredients together.
Fill jar to rim with vinegar.
Refrigerate in sterilized masson jar for a week.
Add to salads or serve as side dish.
Keeps for months.
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