Tabbouleh-Style Orzo Salad with Parsley and Mint

Name: Tabbouleh-Style Orzo Salad with Parsley and Mint
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 1 cup (190 g) dry orzo pasta; 1 tablespoon (18 g) kosher salt, for the cooking water; 3 cups, packed (about 3 large bunches' worth of leaves and tender stems) (100 g) flat-leaf parsley, washed, thoroughly dried, and very finely chopped; ½ cup, packed (15 g) fresh mint leaves, washed, dried, and finely chopped; 3 tomatoes (about 12 oz) (340 g) ripe medium tomatoes, cored, seeds scooped out, cut into ¼-inch (6 mm) dice; 6 scallions (90 g) scallions, white and green parts thinly sliced; ¼ cup (from 2 lemons) (60 ml) fresh lemon juice, freshly squeezed; ⅓ cup (80 ml) extra-virgin olive oil; 1 clove (3 g) garlic, finely grated or minced to a paste; ¾ teaspoon (4 g) fine sea salt, plus more to taste; ½ teaspoon (1 g) black pepper, freshly ground; ¼ teaspoon (½ g) ground allspice; 1 small (100 g) Persian or small cucumber, cut into ¼-inch (6 mm) dice (optional)

From the MyKitchenBank Kitchen

Tender orzo stands in for bulgur in this bright, herb-heavy take on Lebanese tabbouleh. Mountains of parsley and mint, juicy tomatoes, sharp scallions, lemon and good olive oil make a fresh salad that holds up well for picnics and potlucks.

Prep: 30 min
Cook: 10 min
Wait: 40 min
Total: 1 hr 20 min
Makes: About 6 cups (6 side-dish servings)

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Ingredients

6 servings

For the salad
1 cup (190 g) dry orzo pasta
1 tablespoon (18 g) kosher salt, for the cooking water
3 cups, packed (about 3 large bunches' worth of leaves and tender stems) (100 g) flat-leaf parsley, washed, thoroughly dried, and very finely chopped
½ cup, packed (15 g) fresh mint leaves, washed, dried, and finely chopped
3 tomatoes (about 12 oz) (340 g) ripe medium tomatoes, cored, seeds scooped out, cut into ¼-inch (6 mm) dice
6 scallions (90 g) scallions, white and green parts thinly sliced
For the dressing
¼ cup (from 2 lemons) (60 ml) fresh lemon juice, freshly squeezed
⅓ cup (80 ml) extra-virgin olive oil
1 clove (3 g) garlic, finely grated or minced to a paste
¾ teaspoon (4 g) fine sea salt, plus more to taste
½ teaspoon (1 g) black pepper, freshly ground
¼ teaspoon (0.5 g) ground allspice
For the salad
1 small (100 g) Persian or small cucumber, cut into ¼-inch (6 mm) dice (optional)

Equipment (7)

Medium pot (3-quart / 3 L)
Fine-mesh sieve or colander
Large mixing bowl (4-quart / 4 L)
Sharp chef's knife and cutting board
Salad spinner or clean kitchen towels
Citrus juicer or reamer
Small bowl or jar for dressing

Steps

Before you start

Wash and thoroughly dry the parsley and mint (a salad spinner, then a towel) so the chopped herbs are fluffy, not soggy.
Have a large bowl of cold water ready, or a fine-mesh sieve, for rinsing the orzo.
Plan for at least 30 minutes of resting time so the flavors meld before serving.
Use ripe, in-season tomatoes if possible; they carry much of the salad's flavor.

1
Prep the herbs
- Wash the parsley and mint in cold water, then spin dry and pat with towels until no moisture remains.
- Pick the leaves and tender stems from the parsley.
- Bunch the parsley tightly and chop with a very sharp knife until the pieces are about 1/8 inch (3 mm), then chop the mint finely.
- Place both in a large bowl.
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Ready when: Herbs look light and fluffy, with no wet clumps or large pieces.
Tip: Wet herbs turn to green mush under the knife and make the salad watery, so dry them thoroughly.
2
Boil the water
- Bring 2 quarts (2 L) of water to a rolling boil in a medium pot over high heat.
- Add the 1 tablespoon kosher salt.
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Ready when: Large bubbles break constantly across the surface.
Tip: Salt the water well; it is the only chance to season the orzo itself.
3
Cook the orzo
- Stir in the orzo and cook, stirring occasionally during the first minute so it doesn't stick, for 8 to 9 minutes, or 1 minute less than the package time.
- Taste a piece to check.
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Ready when: Orzo is tender with a slight bite and a tiny pinprick of white at the center when bitten.
Tip: Slightly firm orzo keeps its shape and soaks up dressing without turning pasty.
4
Drain and cool
- Drain the orzo in a fine-mesh sieve and rinse under cold running water for about 30 seconds, tossing, until completely cool to the touch.
- Shake the sieve well and let it drain for 2 minutes.
- Spread on a rimmed plate or leave in the sieve to dry a little.
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Ready when: Orzo feels cool, not warm, and no water drips from the sieve.
Tip: Warm orzo will wilt the herbs and turn them dull brown, so don't skip cooling it fully.
5
Prep the vegetables
- Core the tomatoes, scoop out the watery seeds with a spoon, and cut the flesh into ¼-inch (6 mm) dice.
- Drain in a sieve for 5 minutes.
- Thinly slice the scallions, and dice the cucumber if using.
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Ready when: Tomato pieces are uniform and fairly dry.
Tip: Seeding and draining the tomatoes keeps the salad from becoming soggy overnight.
6
Make the dressing
- In a small bowl or jar, whisk or shake the lemon juice, olive oil, grated garlic, ¾ teaspoon fine sea salt, black pepper, and allspice until the mixture looks cloudy and combined.
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Ready when: Dressing is emulsified and the salt has dissolved.
Tip: Grate the garlic on a microplane so no harsh raw chunks end up in a bite.
7
Combine the salad
- Add the cooled orzo, tomatoes, scallions, and cucumber (if using) to the bowl of herbs.
- Pour the dressing over the top and toss gently with a large spoon or your hands for about 1 minute, until the herbs are evenly distributed through the orzo.
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Ready when: The salad looks mostly green, with orzo and tomato flecks evenly coated in glossy dressing.
8
Rest and season
- Cover and let the salad rest at room temperature for 30 minutes, or chill for up to 1 hour, so the orzo absorbs the lemon and oil.
- Toss again, then taste and adjust with more salt, a squeeze of lemon, or a drizzle of olive oil until it tastes bright and well seasoned.
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Ready when: Salad tastes zesty, salty enough, and the orzo is flavored throughout rather than bland.
Tip: Taste again after resting; chilled food needs a bit more salt and acid than warm.

Good to know

Tips

Chop herbs with a very sharp knife; a dull blade bruises them and turns the salad dark and bitter.
Keep the pasta ratio low: tabbouleh is an herb salad with orzo, not a pasta salad with herbs.
For the best texture, dress the salad no more than 2 hours before serving, and keep extra lemon on hand to refresh it.
Serve with crisp romaine or little gem leaves for scooping, in the traditional way.

Make ahead

"Cook, rinse, and drain the orzo and chop the vegetables up to 1 day ahead; store separately in the fridge. Chop the herbs up to 4 hours ahead wrapped in a dry paper towel. Combine with the dressing up to 2 hours before serving for the brightest color."

Storage & reheating

"Room temperature: up to 2 hours (1 hour if above 90°F / 32°C). Fridge: airtight container up to 3 days; the herbs darken slightly after day 1 but the flavor stays good. Freezing is not recommended because the tomatoes and herbs turn watery. Serve chilled or let sit at room temperature for 15 minutes, then toss and refresh with a squeeze of lemon."

Substitutions

dry orzo pasta → Fine bulgur (soaked) or small pasta like ditalini. For classic tabbouleh, soak 3/4 cup fine bulgur in hot water for 15 minutes and squeeze dry; ditalini works but is less delicate.
fresh mint leaves → More parsley (add 1/4 cup extra). The salad will be less aromatic but still fresh.
ground allspice → A pinch of ground cinnamon plus a pinch of ground cloves. Gives the traditional Lebanese seven-spice warmth; use very sparingly.
dry orzo pasta → Gluten-free orzo. Cook 1 to 2 minutes less and rinse well, as it softens more quickly.