Bow Ties with Tomatoes, Feta, and Balsamic Dressing

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This recipe features a surprise ingredient-green grapes-that add the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.
6 ounces farfalle, uncooked (bow tie pasta)
2 cups grape tomatoes, halved
1 cup seedless green grapes, halved
1/3 cup thinly sliced fresh basil leaves
2 Tbsps white balsamic vinegar
2 Tbsps chopped shallots
2 tsps capers
1 tsp Dijon mustard
1/2 tsp bottled minced garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 tsps extra-virgin olive oil
1 (4 oz) package crumbled reduced-fat feta cheese
1. Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.
2. While pasta cooks, combine vinegar and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.
Yield: 4 servings (2 cups each)

Calories: 320
Total fat: 9.9g
Fiber: 3.4g
Sodium: 822mg

To pan-grill asparagus: Combine 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add asparagus to pan; cook 5 minutes or until tender, turning once.
Dish   SaladMain Ingredient   Pasta
Features   Vegetarian

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