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Bow Tie Pasta Salad with Grapes
4.7 from 9 votes

Bow Tie Pasta Salad with Grapes

Discover a tasty twist on pasta salad with my Bow Tie Pasta Salad with Grapes. Bursting with bright flavors, it's perfect for summer cookouts!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 281 kcal
Course: Salad
Cuisine: American

Ingredients

  • 6 ounces bow tie pasta
  • 2 cups grape tomatoes halved
  • 1 cup green grapes halved
  • ⅓ cup basil chopped, fresh
  • 2 tablespoons red wine vinegar
  • 1 shallot minced, medium
  • 2 teaspoons capers drained
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper ground
  • 1 tablespoon extra virgin olive oil
  • 4 ounces feta cheese crumbled

Instructions

    Cup of Yum
  1. Cook bow tie pasta according to the package directions. Drain and set aside.
  2. In a large bowl, combine the tomatoes, grapes, basil, and well-drained pasta.
  3. To a small bowl, add the vinegar, shallot, capers, mustard, salt, and pepper. Gradually add the oil while whisking constantly. Pour the dressing over the pasta mixture and stir to coat well. Add the cheese and toss gently to combine.
  4. Let it sit for about 15 minutes to allow the flavors to marry before serving.

Notes

  • Store in a covered container in the refrigerator for three to four days.

Nutrition Information

Serving 1 Calories 281kcal (14%) Carbohydrates 44g (15%) Protein 11g (22%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 25mg (8%) Sodium 645mg (27%) Potassium 382mg (8%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 871IU (17%) Vitamin C 12mg (13%) Calcium 163mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 281

% Daily Value*

Serving 1
Calories 281kcal 14%
Carbohydrates 44g 15%
Protein 11g 22%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 25mg 8%
Sodium 645mg 27%
Potassium 382mg 8%
Fiber 3g 12%
Sugar 11g 22%
Vitamin A 871IU 17%
Vitamin C 12mg 13%
Calcium 163mg 16%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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