This seasonal pasta salad is packed with spring veggies, al dente rotini pasta, sharp and salty feta cheese, peppery arugula, buttery, crunchy pine nuts, and fresh basil then topped with a bright lemon vinaigrette.
In a salad dressing shaker or jar, add all the dressing ingredients and shake or stir vigorously until well combined.
In a large skillet, heat 1/2-1 tablespoon olive oil. Cook asparagus for 3-5 minutes, or until cooked through but still crisp.
Heat the additional 1/2 tablespoon of olive oil and cook zucchini until both sides are caramelized but the zucchini is still crisp ( (about 2 minutes per side. Do not overcook it or it will become soggy in the pasta salad.
In a large bowl, combine cooked pasta, cooked veggies, arugula, feta and desired amount of dressing and toss until all the noodles are well coated. Top with toasted pine nuts.