Boil salted water, cook pasta to al dente per package directions

Drain, rinse under cold water, drain well, transfer to large bowl

Bring medium pot of salted water to boil

Add asparagus, cook 2-3 minutes until bright green and tender-crisp

Drain, plunge into ice water

Blanch peas in same pot 1-2 minutes until bright green

Add to ice water with asparagus, drain both well

Halve tomatoes, slice radishes, dice onion

Chop basil, mint, parsley

Make dressing: whisk olive oil, lemon juice, vinegar, Dijon, garlic, honey, oregano, salt, pepper, lemon zest

Or combine in jar and shake

Taste and adjust seasoning

Add asparagus, peas, tomatoes, radishes, onion to pasta

Add fresh herbs

Pour dressing over, toss thoroughly to coat

Cover, refrigerate 30 minutes to 4 hours

Before serving, toss again, add feta and pine nuts if using

Taste and adjust seasoning

Serve chilled or at room temperature