The Best Summer Pasta Salad with Baby Greens Feta

Instructions:

1. Bring a large pot of heavily salted water to a rolling boil. Cook the pasta according to package directions until perfectly al dente. Drain immediately and rinse briefly with cold water to stop cooking. Set aside to cool slightly.
2. Prepare the Vinaigrette: In a small bowl, whisk together the lemon juice, Dijon mustard, minced garlic, honey (if using), salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies. Stir in the fresh parsley and dill. Taste and adjust seasoning.
3. Shave the Asparagus: Using a vegetable peeler, shave the raw asparagus spears lengthwise into very thin ribbons, discarding the woody ends.
4. Combine Warm Elements: In a large mixing bowl, toss the slightly warm, drained pasta with about half of the vinaigrette to allow the pasta to absorb the flavour.
5. Add Firm Vegetables: Add the diced cucumber and halved tomatoes to the bowl. Toss gently.
6. Incorporate Greens & Final Toss: Add the shaved asparagus ribbons and the baby greens mix. Pour over the remaining dressing. Toss everything thoroughly but gently until the greens start to wilt slightly from the residual warmth of the pasta.
7. Finish & Chill: Fold in the crumbled feta cheese and toasted pine nuts. Check seasoning one last time. Cover and chill in the refrigerator for at least 30 minutes before serving to allow flavours to meld.