Bow Ties With Tomatoes, Feta, And Balsamic Dressing

• 6 ounces uncooked farfalle pasta (bow tie pasta)
• 2 cups grape tomatoes, halved
• 1 cup green seedless grape, halved
• 1/3 cup thinly sliced fresh basil leaf
• 2 tablespoons white balsamic vinegar
• 2 tablespoons chopped shallots
• 2 teaspoons capers (or 2 teaspoons chopped green olives)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon fresh 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.
3. (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.).

pasta, grape tomatoes, grape, fresh basil leaf, white balsamic vinegar, shallots, capers, mustard, garlic, salt, fresh ground black pepper, extra virgin olive oil, feta cheese

Taken from www.food.com/recipe/bow-ties-with-tomatoes-feta-and-balsamic-dressing-380163 (may not work)