Cook the pasta:Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to package instructions. Drain and rinse with cold water to cool down. Set aside.

Blanch the asparagus and peas:In another pot, boil water and blanch the asparagus for 2-3 minutes until it turns bright green. Add the peas in the last minute if using fresh peas. Drain the vegetables and transfer them to an ice bath to keep their color and crispness.

Prepare the dressing:In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper. Taste and adjust the seasoning as needed.

Combine ingredients:In a large mixing bowl, combine the cooled pasta, asparagus, peas, and cherry tomatoes. Drizzle with the dressing and toss gently to coat all the ingredients evenly.

Serve:Garnish with freshly chopped parsley or basil, lemon zest, and optionally, grated Parmesan or crumbled feta. Serve chilled or at room temperature.