1 package uncooked farfalle (bow tie pasta)
2 cups grape tomatoes, halved
2 cups seedless green grapes, halved
1/2 cup thinly sliced basil leaves
4 tablespoons balsamic vinegar
2 tablespoons chopped shallots
2 teaspoons Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 teaspoons extra-virgin olive oil
6 oz. crumbled feta cheese
1. Cook pasta according to package directions, omitting salt and fat. Drain. Run pasta through cold water to cool it and drain. Combine cooked pasta tomatoes, grapes, and basil in large bowl.
2. While past cooks, combine vinegar, shallots, mustard, garlic, salt and 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.
The original recipe served this as the main course to a meal but since I chilled the pasta and wanted it as a side salad I liked it better that way.