Borboletas

Borboletas

CHUVA

"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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Ingredients

25 m servings 288 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 24
  1. 31 Ratings

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Most helpful positive review

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. Nex...

Most helpful critical review

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...

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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. Nex...

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 itali...

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 ...

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 t...

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...

Delicious and simple. I used parmesan instead of feta because that's all I had but it tasted great.

I tried this recipe but made a few changes and it turned out great. **Added purple onion and used Newman's Parmesan and Roasted Garlic dressing instead of Italian

I used Greek salad dressing instead of Italian because it sounded better with the Greek flavors in the salad. I definitely preferred this as a cold side dish. Great in the summer.

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 left...

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