While waiting for water to boil, prepare all your ingredients to streamline the final assembly. Trim the asparagus and cut into 1-inch lengths, halve or quarter the tomatoes depending on size, slice the scallions, chop the dill, and crumble the feta. In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, red wine vinegar, honey, garlic powder, oregano, red pepper flakes, 1 1/4 tsp salt, 3/4 tsp pepper, and finely grated Parmesan until emulsified and well combined. Set the dressing aside—this gets better as it sits and allows flavors to meld.

Bring a large pot of salted water to a boil and add the 12 oz pasta, stirring occasionally to prevent sticking. Cook according to package directions (usually 8-10 minutes), then add the prepared asparagus pieces during the final 2 minutes of cooking. This timing ensures the asparagus remains tender-crisp rather than becoming mushy. Drain the pasta and asparagus in a colander, then rinse thoroughly under cold running water to stop the cooking process and cool everything to room temperature.

Drain the artichoke hearts and add them to a large mixing bowl along with the tomatoes, scallions, dill, and feta from Step 1. Season this mixture with 3/4 tsp salt and 1/2 tsp pepper, then toss gently to combine. Add the cooled pasta and asparagus from Step 2 to the vegetable mixture. Pour the prepared dressing over everything and toss thoroughly until all components are evenly coated and flavors begin to meld. I like to let this sit for 10-15 minutes before serving so the pasta absorbs the bright dressing flavors—it really transforms the dish.

Taste the salad and adjust seasoning as needed with additional salt and pepper to your preference. The beauty of a pasta salad is its flexibility—you can make it bolder or more subtle depending on your palate. Serve at room temperature for the best flavor development, or chill briefly if you prefer it cooler.