Rating: 4.5 stars
56 Ratings
  • 5 star values: 36
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2

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.

Recipe by Cooking Light July 2009

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Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
total:
20 mins
Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.

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  • 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.

  • 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.

Nutrition Facts

320 calories; fat 9.9g; saturated fat 3.8g; mono fat 3.6g; poly fat 0.7g; protein 14g; carbohydrates 45.6g; fiber 3.4g; cholesterol 10mg; iron 2mg; sodium 822mg; calcium 130mg.
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