Borboletas

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.

Original recipe makes 8 servings

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

  • PREP

    15 mins

  • COOK

    10 mins

  • READY IN

    25 mins

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.

Nutrition

Calories: 288 kcal
Carbohydrates: 46.5 g
Cholesterol: 13 mg
Fat: 6.5 g
Fiber: 3 g
Protein: 10.5 g
Sodium: 283 mg

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