See more
Photo: Oxmoor House Photo by: Photo: Oxmoor House

Barley "Pasta" Salad

The flavor and texture of barley are similar to that of pasta, so we combined it with the typical pasta salad ingredients.

Cooking Light AUGUST 2001

  • Yield: 5 servings (serving size: about 1 cup)


  • 2 cups water
  • 1/2 cup uncooked pearl barley
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 cups finely chopped seeded tomato
  • 1 cup thinly sliced spinach
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup chopped seeded peeled cucumber
  • 1/2 cup (2 ounces) diced part-skim mozzarella cheese
  • 1/4 cup finely chopped pepperoncini peppers
  • 2 teaspoons dry 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; drain.

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

Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 31%
  • Fat: 5.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 6g
  • Carbohydrate: 22.4g
  • Fiber: 5g
  • Cholesterol: 7mg
  • Iron: 1.8mg
  • Sodium: 436mg
  • Calcium: 107mg

Go to full version of

Barley "Pasta" Salad recipe