I made this up myself because I needed something that I could cook quickly, that was delicious, and doesn't break the bank. Everyone I know who I cook this for has fallen absolutely in love with it. You can eat it while it's still warm, that's how I like it best. Refrigerating it makes it more of a pasta salad.

CHUVA

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain.

    Advertisement
  • In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.

Nutrition Facts

288 calories; protein 10.5g 21% DV; carbohydrates 46.5g 15% DV; fat 6.5g 10% DV; cholesterol 12.6mg 4% DV; sodium 282.7mg 11% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/23/2010
I thought it was MUCH better as a cold dish. I de-seeded the cucumber and tomato. This is a very very light tasting dish so much so that I used 1 cup of dressing versus the 1/4 cup stated. Next time I will use tomato flavored feta as well. Read More
(5)

Most helpful critical review

Rating: 3 stars
01/16/2011
I ate this hot and then ate the left overs cold and I liked the cold MUCH better. Still good hot but I think eating it cold as a pasta salad made a big difference. I can't get used to the idea of warm cucumbers for some reason. Read More
(4)
31 Ratings
  • 5 star values: 15
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/23/2010
I thought it was MUCH better as a cold dish. I de-seeded the cucumber and tomato. This is a very very light tasting dish so much so that I used 1 cup of dressing versus the 1/4 cup stated. Next time I will use tomato flavored feta as well. Read More
(5)
Rating: 5 stars
03/23/2009
i have this chilling in the fridge right now...it is really good warm...i had to taste it before chilling it and...i used grape tomatoes cut in half coz that is what i had and kraft tuscan italian dressing becoz it is my favourite italian dressing...oh and i used whole wheat bowties...i will make this again...thank u for the recipe...update... the feta cheese i used was a pkg. from kraft...crumbled feta with oregano sun-dried tomatoes and cracked peppercorns...another update...it is very good as a chilled pasta salad...my unexpected company thought it was really good...thanks again... Read More
(5)
Rating: 3 stars
01/16/2011
I ate this hot and then ate the left overs cold and I liked the cold MUCH better. Still good hot but I think eating it cold as a pasta salad made a big difference. I can't get used to the idea of warm cucumbers for some reason. Read More
(4)
Advertisement
Rating: 5 stars
05/14/2007
Delicious and simple. I used parmesan instead of feta because that's all I had but it tasted great. Read More
(4)
Rating: 5 stars
03/10/2009
I live in Greece and made it for Greek people and they loved it. You definately need to make it and chill it. Stir in the dressing before serving. I used my homemade feta olives and olive oil to make my own dressing which makes it so good!!! Read More
(4)
Rating: 5 stars
06/02/2008
This was very good thank you. I was looking for a warm recipe with cucumbers and pasta in it. I didn't have feta and used parmesan as another reviewer suggested. I also used canned organic tomatoes since I didn't have fresh. Read More
(4)
Advertisement
Rating: 3 stars
08/23/2007
Definitely better as a cold pasta salad than it is warm. Read More
(3)
Rating: 5 stars
06/24/2008
This is a refreshing substitute to classic pasta with marinara. I am pleasantly surprised with this recipe. It's light fresh super easy quick and full of flavor. Plus it gets better as leftovers. What more can you ask for? To boost its health benefits I used Ronzoni's Smart Taste pasta (I have recently found this and am in love...lots of fiber and calcium without the toughness of wheat pasta). I also used reduced-fat feta and italian dressing (I used a little bit more than 1/4 c.). Next time I might try fresh herbs but it is great as is. Read More
(3)
Rating: 5 stars
07/22/2007
My husband and I love pasta salads and this one was terrific. Because of dietary concerns I substitute fat-free zesty Italian dressing and added onion and black olives. Very Yummy. Read More
(3)