Bow Ties with Tomatoes, Feta, and Balsamic Dressing

This recipe uses an unexpected ingredient-green grapes-to add just the right amount of sweetness to a simple two-step pasta dinner. Serve with grilled asparagus.
Cook the pasta according to the instructions on the package, without adding salt or fat. Drain the water. Combine the cooked pasta, tomatoes, grapes, and basil in a large bowl.While the pasta is cooking, combine the vinegar and the following 6 ingredients (with the addition of pepper) in a small bowl, stirring with a whisk. Gradually add the oil to the vinegar mixture, stirring constantly with a whisk. Drizzle the pasta mixture over the vinaigrette; mix well to coat. Add the cheese; stir until smooth.Grilled Asparagus: Combine 1 teaspoon extra virgin olive oil, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 pound chopped asparagus. Preheat a grill pan over medium-high heat. Brush the mold with cooking spray. Add the asparagus to the pan; cook for 5 minutes or until tender, turning once.