An easy to make spring/summer light pasta salad that is heavy on the veggies!
Preheat oven to 425 degrees and place oven rack in center position. Place medium sized pot of salted water on high heat, when it's boiling add pasta and cook to package instructions
Prepare all produce and herbs: place greens on a large platter or into a large bowl. Peel cucumber, cut in half, scrape out seeds with a spoon and dice. After washing, cut tomatoes in half and chop (or chiffonade) basil, place both in bowl with greens.
Toss asparagus with 2-3 teaspoons olive oil, sprinkle with sea salt and pepper and toss. Place in oven and roast for 8 minutes, remove from oven to cool.
whisk together olive oil, lemon juice, zest, garlic, sea salt, pepper and crushed red pepper flakes
Allow asparagus to cool and bit, rinse pasta with cold water for 30 seconds. Add both to greens and vegetables, then add basil and feta, dress lightly, add pine nuts and toss. Taste, add sea salt and pepper if needed. I love heat so I usually add more red pepper flakes too.