Barley Salad with Pesto, Tomato, and Zucchini

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 27%
  • Fat: 5.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 7.3g
  • Carbohydrate: 32.3g
  • Fiber: 7.1g
  • Cholesterol: 3mg
  • Iron: 2.8mg
  • Sodium: 389mg
  • Calcium: 105mg


  • 1 1/2 cups water
  • 1 cup uncooked quick-cooking barley
  • 1 1/2 cups fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups diced zucchini
  • 1 1/2 cups diced plum tomato
  • 1/2 cup diced red onion


  1. Bring 1 1/2 cups water to a boil in a medium saucepan. Add barley; cover, reduce heat, and simmer 13 minutes. Remove from heat; let stand, covered, 5 minutes.
  2. Combine parsley and cilantro in a food processor; process until minced. Add pine nuts; process until minced. Add cheese and next 5 ingredients (cheese through pepper); process until well-blended.
  3. Spoon the barley into a bowl. Stir in the pesto, zucchini, tomato, and onion.
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