Cook the Pasta: Bring a large pot of salted water to a boil and add your chosen pasta. Cook according to package directions until al dente, roughly 8 to 10 minutes. Drain and rinse under cold water.

Blanch the Asparagus: In a separate pot, boil water and add cut asparagus pieces. Blanch for about 2 to 3 minutes until bright green and tender-crisp. Transfer to ice water, drain, and pat dry.

Prepare the Vinaigrette: In a medium mixing bowl, whisk together olive oil, lemon juice, dill, and salt until combined and emulsified.

Combine Ingredients: In a large serving bowl, combine cooled pasta, blanched asparagus, and sweet peas. Pour the vinaigrette over the mixture.

Toss and Rest: Gently toss all ingredients. Allow the salad to rest for at least 10 minutes at room temperature.

Serve and Garnish: Serve chilled or at room temperature. Garnish with extra dill or lemon zest before serving.