• In a large pot with a lid on high heat, bring about 4-5 cups of water to a boil (you should have enough water to cover the pasta, when it is added to the pot, with at least a few inches of water.) When the water comes to a rolling boil, remove the lid, bring the heat down to medium and add enough salt to make the water taste like sea water. Add the pasta and stir well. Allow to boil for as long as required by the package directions, or until al dente (soft but still with a bit of bite).
• About 2-3 minutes before the pasta is ready to drain, add the chopped asparagus, peas, and chickpeas to the pot. This will blanche the veggies while the pasta finishes cooking.
• Once the pasta is cooked though, drain off the water. Toss the boiled pasta with veggies and chickpeas into a large serving bowl.
• Toss in the feta, cherry tomatoes, radishes and sun-dried tomatoes. Mix to combine. Allow to come to room temperature while you make the salad dressing.

Make the Dressing

• In a jar with a tight fitting lid, add all the dressing ingredients. Cover and shake well to combine. Taste and adjust for salt, pepper and sweetness level to your liking.
• Drizzle half the dressing over the pasta and toss to combine. Add more dressing if you like. (You might have some leftover dressing depending on how saucy you like your pasta).
• Serve immediately. This pasta salad can be stored at room temperature for a few hours, making it perfect for a summer picnic too! Or refrigerate for up to 3 days. Just allow to come to room temperature before serving for best flavour. Enjoy!