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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
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.
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