Tabouli Pasta Salad

Pasta salad can be very caloric. It's often not good for those trying to keep weight down to control GERD. This enlightened salad borrows flavors from the Middle Eastern tabouli salad normally made with cracked wheat called bulgur. There are small amounts of raw chopped onion and garlic in this recipe - tolerable for some, dynamite for others. If you are very sensitive, eat this salad no later than at lunch, or leave the offending ingredients out. For variety, or to make this more of an entree, add four cups of cubed, grilled chicken breast to the mix.

• 3 cups fresh minced parsley
• 1/2 cup fresh chopped dill
• 1 cup diced cucumber
• 1 cup seeded, diced tomato (as tolerated), or 1 1/2 cups 1/2-inch diced zucchini
• 1/4 cup chopped red or Bermuda onion (as tolerated)
• 1 teaspoon minced garlic (as tolerated)
• 3 tablespoons light soy sauce
• 1/4 cup extra virgin olive oil
• Kosher salt to taste
• 1/2 pound or more dry penne or other shaped pasta, cooked al dente, according to package directions, drained, rinsed under cold water, and drained well again.

1. Combine parsley, dill, cucumber, tomato, onion, garlic, soy sauce, and olive oil in a large bowl and toss well
2. Add the pasta and toss well
3. Add salt to taste. Serve at room temperature.

Makes 12 side dish servings.