Bow Ties with Tomatoes, Feta, and Balsamic Dressing Friday, July 26, 2013 4:00 PM


6 oz 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 TBSP white balsamic vinegar
2 TBSP chopped shallots
2 tsp capers
1 tsp Dijon mustard
1/2 tsp bottled minced garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 tsp extra-virgin olive oil
1 4 oz pkg crumbled reduced-fat feta cheese


Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl. 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.


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