Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.
While pasta cooks, combine vinegar and next 6 ingredients (through 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.
Pan-grilled asparagus: Combine 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add asparagus to pan; cook 5 minutes or until tender, turning once.
I found this recipe a very good starting point for a quick dinner. I unfortunately forgot to buy grapes, but I think they would have been very good in the pasta. I happened to have red bell pepper on hand, as well as zucchini, so while the pasta cooked, I sauteed chopped red pepper in a little olive oil, then added shredded zucchini once the peppers were softened. I didn't have white balsamic, but the regular balsamic worked just fine. I probably doubled the amount of capers recommended, but didn't use shallots. This was our one-dish dinner and was very good!
I was also a little unsure about this because of the grapes but because of the reviews, I was curious to try it. I am so glad I did! One of the best recipes for pasta salad ever. Such a great combination of flavors. I added just a little extra garlic and capers, because we enjoy both. This will be a family favorite from now on!