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.Ingredients | Feta Tomato Pasta Ingredients
1 (16 ounce) package dry farfalle (bow tie) pasta
1 large fresh tomato, chopped
1 medium cucumber, peeled and chopped
4 ounces feta cheese, crumbled
¼ cup Italian salad dressing
1 teaspoon dried oregano
Directions
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.
In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.
Info | Feta Tomato Pasta Ingredients
prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
8
Yield:
8 servings
