3/4 cup (3 ounces) crumbled feta cheese
1/4 cup chopped fresh cilantro
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 garlic cloves, minced
1 (14.5-ounce) can Italian-style stewed tomatoes, undrained and chopped
8 cups hot cooked farfalle (about 4 cups uncooked bow-tie pasta)

Combine first 7 ingredients in a large bowl; stir well. Add pasta; toss gently. Serve at room temperature.
Yield 8 servings (serving size: 1 cup)

Nutritional Information
CALORIES 242(15% from fat); FAT 4.1g (sat 1.8g,mono 1.2g,poly 0.5g); PROTEIN 8.5g; CHOLESTEROL 9mg; CALCIUM 83mg; SODIUM 325mg; FIBER 2.5g; IRON 2.3mg; CARBOHYDRATE 42.1g
Cooking Light, MAY 1995