Tabbouleh salad with Barilla Pastina

In a large saucepan of boiling salted water, cook the pastina until al dente, 6 minutes. Drain; spread on a plate to cool.

In a medium bowl, whisk the olive oil with the lemon juice and zests. Add the minced parsley and mint, the cucumber and garlic and toss.

Add the pastina and tomatoes and toss again. Season with salt and serve at room temperature.