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Bow Ties with Tomatoes, Feta, and Balsamic Dressing

Bow Ties with Tomatoes, Feta, and Balsamic Dressing

Photo: Lee Harrelson

Prep time 20 mins
Yield

4 servings (serving size: 2 cups)

This recipe features a surprise ingredient–green grapes–that adds just the right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.

Ingredients

  • 6 ounces uncooked farfalle (bow tie pasta)
  • 2 cups grape tomatoes, halved
  • 1 cup seedless green grapes, halved
  • 1/3 cup thinly sliced fresh basil leaves
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons chopped shallots
  • 2 teaspoons capers
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon bottled minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 teaspoons extra-virgin olive oil
  • 1 (4-ounce) package crumbled reduced-fat feta cheese

Nutrition Information

  • calories 320
  • fat 9.9 g
  • satfat 3.8 g
  • monofat 3.6 g
  • polyfat 0.7 g
  • protein 14 g
  • carbohydrate 45.6 g
  • fiber 3.4 g
  • cholesterol 10 mg
  • iron 2 mg
  • sodium 822 mg
  • calcium 130 mg

How to Make It

  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.

  3. Pan-grilled 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.