This makes a bright, fresh-tasting salad that will stand in well for pasta or potato salad.
Prep bulgur and vegetables. Whisk dressing ingredients and pour over, mixing thoroughly. You will have dressing left over, but be fairly generous with it. The salad can be made well ahead of time, and it has more flavor when it's not too cold, so take it out half an hour or so before serving. There's nothing perishable in it, so it can sit out on a buffet just fine for a couple of hours.
*Instructions for bulgur preparation seem to vary quite a bit. I used Bob's Red Mill whole-grain red bulgur for this recipe, which has a nice nutty flavor and a nice chew. Confusingly, it has three different prep techniques listed on the package, but the way you're supposed to do it for tabbouleh is to soak one cup bulgur in one cup boiling water for an hour or so, then drain well (although there shouldn't be much if any water to drain). Add the salt to the water before mixing it in with the bulgur. Other techniques increase the water or have you actually boil the bulgur. I think the variations have to do with how chewy you want the end result to be. If your package specifically gives a preparation for tabbouleh, use that; otherwise, the one-to-one ratio of bulgur to water will probably work fine.