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Nutrition Facts
Serving Size 1 (174g) Recipe makes 4 servings The following items or measurements are not included below: white balsamic vinegar reduced-fat feta cheese
Calories 248
Calories from Fat 49		(20%)
Amount Per Serving		%DV
	Total Fat 5.5g	8%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 357mg		14%
Potassium 349mg		9%
Total Carbohydrate 44.0g		14%
	Dietary Fiber 2.8g	11%
	Sugars 7.0g
Protein 6.8g		13%
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Bow Ties With Tomatoes, Feta, and Balsamic Dressing

Recipe #380163 | 30 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: kittycatmom
Jul 3, 2009

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

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: Michael Keizer

On Aug 16, 2009

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.

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From: CaraLynnie

On Jul 27, 2009

I really liked this. Perfect summer meal!

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From: GaKaye

On Jul 8, 2009

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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From: Wish I Could Cook

On Jul 19, 2009

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!)

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