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
- 6 ounces uncooked farfalle pasta (bow tie pasta)
- 2 cups grape tomatoes, halved
- 1 cup green seedless grape, halved
- 1⁄3 cup thinly sliced fresh basil leaf
- 2 tablespoons white balsamic vinegar
- 2 tablespoons chopped shallots
- 2 teaspoons capers (or 2 teaspoons chopped green olives)
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon minced garlic
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 teaspoons extra virgin olive oil
- 1 (4 ounce) packagecrumbled reduced-fat feta cheese
- Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.
- 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.).
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.
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.
I really liked this. Perfect summer meal!