Bow Ties with Tomatoes, Feta, and Balsamic Dressing

By á-128685

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

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.
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.