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Nutrition Facts
Serving Size 1 (163g) Recipe makes 12 servings The following items or measurements are not included below: 2 tablespoons pesto sauce
Calories 154
Calories from Fat 68		(44%)
Amount Per Serving		%DV
	Total Fat 7.6g	11%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 266mg		11%
Potassium 266mg		7%
Total Carbohydrate 19.4g		6%
	Dietary Fiber 3.5g	13%
	Sugars 2.3g
Protein 3.8g		7%
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Barley Salad

Recipe #129328 | 20 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Christy5
Jul 11, 2005

In my quest to find alternatives to pasta salads (trying to live on the low glycemic index), I found some grain recipes, and many call for tabbouleh. We have a hard time finding it or bulgar wheat. A little unbelievable to me with Arrowhead Mills down the street, but I digress. I decided to try to use barley and this is one of my recipes. I took it to a 4th of July Party and everyone loved it. I hope you do too. Time does not include the barley cooking and cooling times. As a side note, my husband loved it, but thought I could have made a bit more dressing. If you can't find concentrated Pesto paste (NOT pesto in the deli, but the paste) use 1/2 tsp dried basil.

SERVES 12 -14 (change servings and units)

Ingredients

4 cups cold medium pearl cooked barley
1/2 cup shredded parmesan cheese
1/4 cup olive oil or vegetable oil
1/4 cup lemon juice
2 tablespoons amore concentrated pesto sauce
1 garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon pepper
4 cups cherry tomatoes, halved
1 zucchini, chopped
1 summer squash, chopped
1 (6 ounce) can sliced black olives

Directions

1
Place barley in a large bowl.
2
Combine the cheese, oil, lemon juice, Pesto paste, garlic, salt and pepper; mix well.
3
Pour over barley and toss to coat.
4
Add tomatoes, zucchini, squash and olives; toss to combine.
5
Cover and refrigerate for 2 hours.