Ingredients
- 300 g (⅔ lb) farfalle (or any short pasta)
- 1 can (540 ml) no-salt-added white beans
- 2 cups cherry tomatoes
- 2 mini cucumbers (Lebanese cucumbers)
- 4 tsp olive oil
- 1 cup yogurt-based tzatziki sauce
- 4 tsp fresh oregano
- Freshly ground pepper, to taste
- ¼ tsp salt
Directions
Step 1
Bring a large pot of water to a boil. Cook the pasta according to the package instructions. Drain and rinse to cool slightly.Step 2
Meanwhile, rinse and drain the white beans.Step 3
Cut the tomatoes in half and slice the cucumbers.Step 4
Divide the pasta into 4 airtight containers and drizzle with olive oil.Step 5
Top with the beans, veggies, and tzatziki, but don’t mix yet. Finish each container with oregano leaves, cracked pepper, and a pinch of salt. Close the containers and refrigerate.Step 6
Mix everything together right before eating.Step 7
Storage: Keeps for up to 4 days in the fridge. Do not freeze.