Bow Ties With Tomatoes, Feta, and Balsamic Dressing

Submitted by kittycatmom

"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: 30mins
• Ingredients: 13

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.).

Reviews

[adoptagreyhound5]

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.

 

[Is This Really Nece]

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.

 

[CaraLynnie]

I really liked this. Perfect summer meal!

 

[Wish I Could Cook]

Superb! I'm putting this in my "good enough for company" cookbook. The tomatoes and grapes are an excellent combination and the vinagrette is just the right touch. I used whole wheat spirals and red grapes, but will try green next time just to see which color combo I like better. I'm quite sure either color will be just as delicious. (I also used the red balsamic vinegar and it still looks and tastes great!)

 

[GaKaye]

My husband and I just finished having this for dinner, and it is delicious! I love the contrasts of texture and flavor; and it was so simple to make, without heating the kitchen up on a hot summer day. I realized halfway through that I was out of dijon mustard, so I used some truffle mustard that I got in France. I also cut the recipe in half, and it turned out perfectly. Thanks for a great recipe Kitty!