Monday, July 6, 2009

Bow Ties with Tomatoes, Feta, and Balsamic Dressing

This recipe caught my eye when I got the latest issue of Cooking Light, but I was not sure if I wanted to try it or not until I saw Ashley's review on her blog Big Flavors From a Tiny Kitchen ( I am so glad I made it, because it was really good - the flavors went together wonderfully, and the grapes made it refreshing on a warm day. I will definitely be making this one again!

Bow Ties with Tomatoes, Feta, and Balsamic Dressing
Cooking Light

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

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.

4 servings

1 comment:

  1. Isn't it great?! I never would have thought that a pasta dish with grapes would work with all those other ingredients, but it totally does! And I loved the suggestion of asparagus on the side. Yum!