Bow Tie Pasta Salad with Tomatoes and Grapes – a surprising combination for a refreshing summery pasta salad. Great for a cookout or picnic!
Like most food bloggers and people who enjoy cooking, I get dozens of emails each week that are just packed full of new recipes to try. One of my favorites is the email I get from myrecipes.com. There’s always something delicious and appropriate for the season in that email.
Several years ago, the MyRecipes email really caught my attention with this recipe. It’s a great little bow tie pasta salad with a twist – green grapes.
I’m quite sure I’ve never seen grapes in a pasta salad, especially one with a vinaigrette dressing, so I was really interested in trying it. And I’m here to tell you it was so delicious that it has stayed on my recipe rotation ever since.
The contrast of the sweet grapes with the vinaigrette and the salty tangy-ness of the feta cheese really makes for a different and very enjoyable pasta salad. Make this one and take it to your next potluck or cookout and you’ll be sure to get tons of compliments.
How to Make Bow Tie Pasta Salad with Tomatoes and Grapes
It couldn’t be much simpler than this. Cook the pasta according to the package directions. Drain it and toss it in a big bowl with the grape tomatoes, green grapes, and basil.
Make the vinaigrette in a small bowl, pour it over the pasta mixture and toss everything together. Add a little feta, gently toss it all together and that’s it!
More Pasta Recipes on Never Enough Thyme:
- Summertime Pasta Salad
- Creamy Ham and Red Bell Pepper Pasta
- Pasta Puttanesca
- Bacon, Lettuce and Tomato (BLT) Pasta
Pasta Salad Recipes from Other Bloggers:
- Pasta with Fresh Spinach, Tomatoes, and Roasted Garlic from Creative Culinary
- Greek Pasta Salad from My Baking Addiction
- Not Your Mama’s Macaroni Salad from Recipe Girl
- Kitchen Sink Pasta Salad (with Yougrt and Herbs) from The Amateur Gourmet
- Pesto Pasta Salad with Peas, Pine Nuts, and Pecorino Romano from The Cooking Photographer
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- 6 oz. bow tie pasta
- 2 cups grape tomatoes, halved
- 1 cup green grapes, halved
- 1/3 cup chopped fresh basil
- 2 tblsp. red wine vinegar
- 1 medium shallot, minced
- 2 tsp. capers
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tblsp. extra virgin olive oil
- 4 oz. crumbled feta cheese
- Cook bow tie pasta according to the package directions. Drain and set aside.
- In a large bowl, combine the tomatoes, grapes, basil, and well-drained pasta.
- 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.
Adapted from myrecipes.com
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 223 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 25mg Sodium: 625mg Carbohydrates: 26g Fiber: 3g Sugar: 10g Protein: 8g
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