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jamiesabatino
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Prepare your pasta in heavily salted boiling water.
One minute before the pasta reaches al dente, add the chopped asparagus and peas for the last 30 seconds to one minute.
Drain the pasta and cool off with water, then let excess water drain.
Combine all dressing ingredients (olive oil, red wine vinegar, dijon mustard, italian seasoning, chili flakes, salt and pepper) together until emulsified.
Add the pasta, chopped veggies, herbs and olives to a large bowl.
Pour the dressing over the salad and toss to combine.
Toss in the feta at the very end if using.
Serve right away or store in the fridge for up to 3 days.