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Barley Pasta Salad

Photography - Bill Nellans

Food Stylist - Jennifer Nellans

Barley “pasta” salad

Serves 5



2 cups water
½ cup uncooked pearl barley
2 Tbsp. fresh lemon juice
1 Tbsp. olive oil
½ tsp. salt
2 cups tomato, seeded and chopped
1 cup spinach, finely chopped
½ cup green bell pepper, finely chopped
½ cup cucumber, peeled, seeded and chopped
½ cup mozzarella cheese, diced
⅓ cup pepperoncini peppers, finely chopped
2 tsp. dried oregano



Bring 2 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer 45 minutes. Drain and rinse with cold water.


Combine the juice, oil and salt in large bowl; stir well with a wisk. Add barley, tomato, and remaining ingredients; toss gently to coat.


Nutritional information (per serving):

153 calories, 5 g fat, 7 mg cholesterol, 22 g carbohydrate, 6 g protein, 5 g fiber, 436 mg sodium



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