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"
photo by Wish I Could Cook photo by Wish I Could Cook
photo by Wish I Could Cook
Ready In:




  • 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.).

Questions & Replies

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  1. adopt a greyhound
    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.
  2. 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.
  3. CaraLynnie
    I really liked this. Perfect summer meal!
  4. 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!)
  5. 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!



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