Bow Ties With Tomatoes, Feta, and Balsamic Dressing

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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) package  crumbled  reduced-fat feta cheese

Directions

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.).