Bow Ties with Tomatoes, Feta, and Balsamic Dressing

By Wendy Millington

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

This recipe features a surprise ingredient–green grapes–that adds the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

Prep Time:

20 Minutes

Nutritional Information

Amount per serving

  • Calories: 320
  • Fat: 9.9g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 14g
  • Carbohydrate: 45.6g
  • Fiber: 3.4g
  • Cholesterol: 10mg
  • Iron: 2mg
  • Sodium: 822mg
  • Calcium: 130mg

Ingredients

  • 6 ounces uncooked farfalle (bow tie pasta)
  • 2 cups grape tomatoes, halved $
  • 1 cup seedless green grapes, halved $
  • 1/3 cup thinly sliced fresh basil leaves
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons chopped shallots
  • 2 teaspoons capers
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon bottled minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 teaspoons extra-virgin olive oil
  • 1 (4-ounce) package crumbled reduced-fat feta cheese

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.
  2. 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.
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