While you're getting water to boil for the pasta, prepare your dressing first since it needs no cooking. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and apple cider vinegar until smooth. Slowly drizzle in the olive oil while whisking to create an emulsified dressing. Season with salt, pepper, and garlic powder, then set aside. This allows the flavors to meld while you cook. Slice the radishes thinly and place them in a bowl of ice water to soak—this will keep them crisp and remove any harsh bite. Trim the asparagus and cut into 1-inch pieces, measure out the peas, chop the chives and tarragon, and have your arugula ready. Having everything prepped makes assembly quick and keeps your chicken from getting cold.

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, but plan to add the asparagus and peas during the last minute of cooking. This timing ensures the pasta is al dente while the vegetables remain tender-crisp and bright green. Immediately drain everything in a colander, then rinse under cold water for about 1 minute, stirring gently to cool the pasta quickly and stop the cooking process.

Transfer the cooled pasta and vegetables to a large serving bowl. Drain the radishes from the ice water and add them to the bowl along with the arugula. Add the shredded or cubed chicken, then sprinkle the chives and tarragon over everything. Season with salt and pepper to taste, then pour the dressing from Step 1 over the entire salad. Toss everything together gently but thoroughly, making sure the dressing coats all the ingredients evenly. I like to let it sit for 5 minutes before serving so the flavors have a chance to meld together.