Rating: 4.35 stars
29 Ratings
  • 5 star values: 15
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary test

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

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

Nutrition Facts

288 calories; protein 10.5g; carbohydrates 46.5g; fat 6.5g; cholesterol 12.6mg; sodium 282.7mg. Full Nutrition
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