Bow Ties With Tomatoes, Feta, and Balsamic Dressing

Total Time
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition


  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.).
Most Helpful

Good flavors but I made it ahead so it was very dry, had to add more oil. Would either make just before serving or save half of the dressing to refresh the salad.

adopt a greyhound August 30, 2012

Very nice, on the whole with a good balance; however, the capers jarred a bit, and a second version I made without them was decidedly better. It improves even further with fresh garlic instead of the bottled stuff.

Is This Really Necessary August 16, 2009

I really liked this. Perfect summer meal!

CaraLynnie July 27, 2009