Photo of Mediterranean pasta and white bean salad for one by WW

Mediterranean pasta and white bean salad for one

8
7
7
SmartPoints® value per serving
Total Time
10 min
Prep
10 min
Serves
1
Difficulty
Easy
Here is a great way to use up leftover cooked pasta to create a memorable lunch, and it is ready in just 10 minutes. We call for orzo here—a Mediterranean favorite—but you can use any leftover small pasta that you have on hand. Persian cucumbers has a thin skin that you don’t have to peel, and they don’t have many seeds, so there’s no need to seed them. They are also small, around 5 or 6 inches, so they are the ideal size when preparing a salad for one. If you can’t find them in your grocery store, you can substitute English cucumbers, which are about twice as long but still thin skinned and almost seedless.

Ingredients

cooked orzo

½ cup(s), or other leftover small pasta

Persian (mini) cucumber

1 item(s), halved or quartered, sliced

canned cannellini beans

¼ cup(s), rinsed, drained

dill

2 Tbsp, chopped

crumbled feta cheese

2 Tbsp

olive(s)

6 large, pitted, Kalamata variety, sliced

low-fat vinaigrette salad dressing

1½ Tbsp

uncooked shallot(s)

2 tsp, chopped

black pepper

1 pinch

Instructions

  1. Combine all ingredients in a serving bowl; toss to coat.
  2. Makes 1 serving.

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