Pasta Salad with Tomatoes, Feta and Grapes
By á-3209
Ingredients
- 6ounces6 ounces uncooked farfalle (bow tie pasta)
- 2cups2 cups grape tomatoes, halved or 1 cup diced sun-dried tomatoes
- 1cup1 cup seedless green grapes, halved
- 1/3cup1/3 cup thinly sliced fresh basil leaves
- 2tablespoons2 tablespoons white balsamic vinegar
- 2tablespoons2 tablespoons chopped shallots
- 2teaspoons2 teaspoons capers
- 1teaspoon1 teaspoon Dijon mustard
- 1/2teaspoon1/2 teaspoon bottled minced garlic
- 1/2teaspoon1/2 teaspoon salt
- 1/4teaspoon1/4 teaspoon freshly ground black pepper
- 4teaspoons4 teaspoons extra-virgin olive oil
- 1(4-ounce) package1 (4-ounce) package crumbled reduced-fat feta cheese
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 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. 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.
Review this recipe