Bow Ties with Tomatoes, Feta, and Balsamic Dressing

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.

Yield: 4 servings (serving size: 2 cups)

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. 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.

Nutritional Information

Calories:

320

Fat:

9.9g (sat 3.8g,mono 3.6g,poly 0.7g)

Protein:

14g

Carbohydrate:

45.6g

Fiber:

3.4g

Cholesterol:

10mg

Iron:

2mg

Sodium:

822mg

Calcium:

130mg