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Preheat the oven to 400F. Line a large sheet pan with parchment paper.
Add the asparagus and cherry tomatoes to the sheet pan and toss with the olive oil, salt, and black pepper. Roasted until soft and browning, 15 to 18 minutes. Cool in the pan for at least 5 minutes.
Meanwhile, cook the pasta. Bring a pot of salted water to a boil, then add the pasta and cook until al dente, 8 to 11 minutes. Drain, return to the pot off heat, and toss with a drizzle of olive oil to prevent sticking. Cool until the pasta reaches room temperature, about 15 minutes.
Make the vinaigrette: add the olive oil, balsamic vinegar, honey, salt, black pepper, garlic powder, and oregano to a small jar or bowl and whisk or shake vigorously until well combined, 30 to 45 seconds.
Add the cooked and cooled pasta, roasted asparagus and tomatoes, arugula, and basil to a large mixing bowl and toss to evenly combine. Add the beans, feta, and half of the vinaigrette and gently toss again to evenly distribute. Add the lemon juice and toss once more to combine. Add more dressing as desired.
Chill until serving and top each bowl with a drizzle of balsamic glaze, if desired.