Bow Ties with Tomatoes, Feta and Balsamic Dressing
6 ounces uncooked farfalle (bow tie pasta)
2 C. grape tomatoes, halved
1 C. seedless green grapes, halved
2 tsp. white balsamic vinegar
2 tsp. chopped shallots
2 tsp. capers
1 tsp. Dijon mustard
½ tsp. minced garlic
2 tsp. evoo
1 package crumbled reduced-fat feta cheese
salt and pepper to taste
Cook pasta according to package directions; Drain.
While pasta cooks, combine vinegar, shallots, capers, dijon mustard, garlic, and s&p in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk.
Combine cooked pasta, tomatoes, and grapes in a large bowl.
Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.
I personally can't taste a difference between white and normal balsamic vinegar, so I would say go ahead and use whatever you have on hand.
The flavors of the feta and grape together are so delicious, and then mixed with a little tart from the balsamic vinegar- this recipe is perfection to me!
Feel free to cut out the evoo if you are trying to cut calories- it does add flavor, but eliminating it won't take away from the deliciousness of the dish. Also, adjust the pasta according to how many people you are trying to serve. I always make it all and take the leftovers to work for lunch.
Lastly, if you're looking for a side, this pasta is good served with pan-grilled asparagus.
*Recipe and photo from cookinglight.com