Bow Ties with Tomatoes, Feta, and Balsamic Dressing

There are surprise green grapes in this pasta salad dish. The grapes have sweet that complements the tang from the cinegar and capers, salty feta and juicy tomatoes. The combination of ingredient work quite well. Serve with pan-grilled asparagus or any green vegetable grilled with a little garlic, salt, and pepper.

Total Time: 20 Minutes

(Make 4 serves)

Amount Per Serving (2 cups): 320 Calories, 14 g. Protein, 45.6 g. Carbohydrates, 3.4 g. Dietary Fiber, 9.9 g. Fat (3.8 g. sat fat, 3.6 g. mono fat, 0.7 g. poly fat), 10 mg. Cholesterol, 2 mg. Iron, 822 mg. Sodium, 130 mg. Calcium

Ingredients:

• 6 oz. of uncooked farfalle (bow tie pasta)
• 2 cups of grape tomatoes, halved
• 1 cup of seedless green grapes, halved
• 1/3 cup of thinly sliced fresh basil leaves
• 2 Tbsp. of white balsamic vinegar
• 2 Tbsp. of chopped shallots
• 2 tsp. of capers
• 1 tsp. of Dijon mustard
• 1/2 tsp. of bottled minced garlic
• 1/2 tsp. of salt
• 1/4 tsp. of freshly ground black pepper
• 4 tsp. of extra-virgin olive oil
• 1 (4 oz.) package of crumbled reduced-fat feta cheese

Preparation:

• Cook pasta according to package directions, omitting salt and fat. Drain.
• While pasta is cooking, combine vinegar, shallot, caper, mustard, garlic, salt and black pepper in small-szied bowl, stirring with a whisk.
• Gradually add oil to vinegar mixture, stirring constantly with a whisk.
• In large-sized bowl, combine cooked pasta, tomatoes, grapes, and basil.
• Drizzle vinaigrette over pasta mixture, toss well to coat.
• Add cheese, toss to combine.
• Pan-grilled asparagus: Combine 1 tsp. of extra-virgin olive oil, 1/4 tsp. of salt, 1/8 tsp. of freshly ground black pepper, and 1 lb. of trimmed asparagus. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add asparagus to pan, cook 5 mins or until tender, turning once.

Source : EatingWell

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