Monday, July 26, 2010

Tangy Pasta with Feta

Tangy balsamic vinegar and mustard contrast wonderfully with sweet grapes in this light, summery dish.

Original recipe credit: Cooking Light
yield: 4 1&1/2-cup servings

3 cups uncooked bow-tie pasta
2 cups tomatoes, chopped
1 cup green grapes, halved
1/3 cup sliced fresh basil
2 Tbsp green onions, sliced
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
4 tsp olive oil
1/2 cup crumbled feta cheese

1. Cook pasta and drain. Combine pasta, tomatoes, grapes, basil, and green onions in a large bowl.
2. While pasta cooks, combine vinegar through pepper in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle over pasta mixture; toss well to coat. Add cheese; toss to combine.