Cook pasta according to package directions. Drain.

Meanwhile, slice or chop medium to large tomatoes; halve or quarter grape and/or cherry tomatoes. You should end up with about 4 cups.

In a small bowl, whisk together olive oil, vinegar, basil, parsley, salt and pepper.

Toss tomatoes and vinaigrette into hot pasta. Serve immediately; top each serving with asiago cheese. Or cover and chill for several hours or overnight.