Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and rinse under cold water.

Step 2: Blanch Spring Vegetables

Lightly blanch asparagus and snap peas in boiling water for 1–2 minutes, then transfer to an ice bath to preserve color and crunch.

Step 3: Mix the Dressing

In a bowl or jar, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper.

Step 4: Assemble the Salad

In a large bowl, combine cooled pasta, veggies, greens, cheese, and herbs. Drizzle with dressing and toss gently.

Step 5: Chill and Serve

Refrigerate for 30 minutes to allow flavors to meld. Serve cold or at room temperature.