I’m taking some liberties today.
Relax… just with the word tabbouleh.
This dish is heavy on the parsley and tomato. That immediately makes me think tabbouleh. The “traditional” definition ends there. The rest is strange… but good.
I used a rice penne here to keep it gluten-free (my detox includes eliminating common allergens). It’s definitely different than the real deal, but I like the chewiness. I also mixed in some zucchini noodles to add more bulk. I love a giant plate of pasta, but my tummy regrets it about 10 mins after I inhale it.
So what the strange part? I think the secret’s in the sauce. The creamy herb dressing is entirely vegan, but so creamy you’d never know it. The creaminess comes from tahini – I haven’t been able to get enough of the stuff lately! There’s a hint of sweetness from the date but it’s not over-powering. With all the herbs, that sweet hint just helps to balance and smooth out the flavors.
A little nutty, a little herb-y, and a lot strange. This sauce is good with pasta or salad. Just thin it a bit with some olive oil and you have the perfect compliment to a summer salad. Try it with some arugula, cucumber, and figs. Trust me.
[tasty-recipe id=”18076″]
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
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I’m so looking forward to the weekend. Farmer’s market Saturday is going to be epic with the spring produce.
Are you a tabbouleh fan?
What have you been loving on salads lately?
Actually, I don’t think this sounds strange at all, it sounds delicious! Now off to try your new sharing plugins 🙂
Thanks for helping me get my butt in gear with those plugins. 🙂
Okay THIS can happen with spaghetti squash!
I always add zucchini noodles to my pasta dishes for extra bulk, as I have serious issues with portion control. haha
I adore tabbouleh! I mean I could bath in it!
This dish is sending me over the edge. I can’t wait to try it. Holy yum <3 And it looks really perfect for a hot day. Not too heavy but satisfying with lots of fresh ingredients!
Thank you!!! Please let me know if you try it – I’d love your feedback!
I LOVE Tabouleh! I totally forgot about CousCous. Since I found a flourmix with spelt and tigernut, I am obsessed and forget about all the other carbs 🙂
btw., shall I make another try and send you some tigernut stuff? Without underwear. Lol.
And I need to get me some tahini.
I don’t know if tiger nut will be the same without the tree underwear… 🙂
LOVE LOVE LOVE Tabolueh!
Tahini in a dressing sounds divine! I must try. By the way, I thought I was the only one that got stomach aches from eating a bowl of pasta.
No way. Pasta doesn’t lend itself to portion control with me. Oy.
I adore tabbouleh. Seriously one of my favorite things. So fresh and herbacious. Liberties, allowed!
Herbaceous is such a good word.
Tahini is the god of all things 😉 You will never find my fridge bare of tahini! SOOO good!
i’ve been loving beets, honey goat cheese, and lentils on salads lately! 🙂
That’s such a great combo!
Looks delicious! I have been on a salad kick and lately have been loving adding grilled fruits or grilled foods in general to my salads.
This recipe sounds so fresh! Love it. I love tahini too! Gahhh the Little Italy farmers’ market is awesome in general, especially this time of the year!
I love your recipe creations! They may be #strangebutgood, but they always look so delicious! I was just thinking today that my lunch was strange but good worthy- I finally used sweet potato in a smoothie bowl, with zucchini and spinach and topped it with sun butter. So, so good, despite the fact that it looked like sludge!
Thank you so much! I’m glad you liked the sweet potato. Looks aren’t everything. LOL!
um… for someone who pulled this recipe and posts together last minute….DAMN. I’m impressed. Looks so good!
Well, the recipe I had. It was the pics and actual writing of the post. I just need to work in a test kitchen or something. LOL!
The recipe looks delicious. Its the best when dressings can easily be made in the food processor with minimal clean up! I’ve been loving broccoli sprouts on my salads lately. I’ve found that a little goes a long way.
Yummy! I love the aroma and flavor of parsley and tomatoes. 🙂 Nom nom nom – Tabbouleh is amazing. Great recipe and have a great weekend Laura! -Iva
Thanks! I think parsley is soooo underrated!
This sounds delicious. I do like tabbouleh but sometimes feel like it needs a little more to it – this is perfect!
That looks so ridiculously fresh and yummy!
Love love tabbouleh- I normally make it with quinoa but I love the idea of using the flavours in pasta!
Yummy, I love all Greek themed foods.
I didn’t think of that. You’d think I just got back from Greece or something. LOL!
Would you believe for all my veggie crazed ways, I don’t own a spiralizer. Shocking I know.
Dressing game on point.
Seriously? I’m more than a little disappointed in you.
This looks so tasty and fresh! I have to try this for lunch one day soon!
This looks so delicious & refreshing.
I have everything on hand except the tahini. Do you think anything else would work in its place??
It will be a little thinner, but you could use olive oil. Let me know if you try it – I’d love to hear how it goes!