Start medium sized pot of water boiling with a 1/2 tea salt.
Chop asparagus into 1" pieces, slice tomatoes into chunks, slice scallion or green garlic into thin rounds and chop any other veggies you want to add to the pasta salad. Also chop herbs, like parsley, basil, or mint.
Once the water is boiling, blanch the asparagus pieces in boiling water for 3 minutes, then pull them out using a slotted spoon or tongs, reserve.
Get water back up to boiling and add pasta and boil until al dente. Drain and reserve.
Gently heat 3 -4 TB olive oil with 1 clove garlic (minced) until starts to bubble and you can smell the garlic aroma. Pour into small jar and add 1-2 TB rice vinegar, shake or stir to emulsify. Add 1 tea chopped parsley.
Toss cooked drained pasta with blanched asparagus, veggies, dressing, parsley or other herbs, and 1/4 C grated cheese (feta, myzythera etc). Sprinkle with black pepper and serve lukewarm or chilled.