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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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:
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 |
1/4 cup italian salad dressing |
1 teaspoon dried oregano |
Directions:
1. 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.
2. In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.
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