Mediterranean pasta & white bean salad
7 - 8
PersonalPoints™ 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. It's easy to double or triple the recipe to serve a larger crowd!
Ingredients
Cooked orzo
½ cup(s), or other small pasta
Canned cannellini beans
¼ cup(s), rinsed, drained
Persian (mini) cucumber
1 item(s), halved or quartered, thinly sliced
Olive(s)
6 large, pitted, Kalamata variety, sliced
Crumbled feta cheese
2 Tbsp
Dill
2 Tbsp, chopped
Low-fat vinaigrette salad dressing
1½ Tbsp
Uncooked shallot(s)
2 tsp, chopped
Black pepper
1 pinch(es)