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.
Recipe by Cooking Light August 2001
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08/11/2013
A great salad - fresh fresh fresh veggies against a nice chewy, nutty background of the barley. I used jarred pepperoncini peppers which added just the right touch of saltiness/brine. I'd exchange feta for the mozzarella next time. If you like oregano, this salad is for you.
11/22/2009
I liked this pretty well. I am not a big oregano fan so I think I'd have liked it even better had I left that out. I would also love to try it with some orange heirloom tomatoes because I'm not a huge tomato fan either. I considered leaving out the mozzarella but it was really important to the flavor so I'm glad I didn't. A quick, easy, no-prep lunch when you make it ahead for the week, and I love recipes like that.
05/25/2009
Great spring/summer salad! I used lime instead of lemon, jalapeno instead of pepperocini, reduced fat feta instead of mozzarella and fresh basil. This is a great, healthier alternative to traditional pasta salad. I look forward to eating this for lunch all week!
02/10/2009
I thought it was rather bland. I would not make it again.
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