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 made this recipe four times in one week for four different parties. Everyone liked it. Great recipe! Great for a family barbue/reunion. Different from all the rest. Would not want it as a main dish but great as a side.
I too, was skeptical of grapes in a pasta salad, but they did add to the dish. As a previous poster said, it helps balance out the saltiness of the feta and capers, and sourness of the balsamic vinegar. I substituted red onion for the shallots and regular balsamic vinegar for the white balsamic vinegar since that's what I already had. The leftovers for lunch tasted great the next day. It is a great light summer lunch or dinner.
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!