Bow Ties With Tomatoes, Feta, and Balsamic Dressing |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 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.).
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