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Ingredients For the pasta salad 3 bell peppers, thinly sliced 1 pound asparagus, cut into 1 1/2'' pieces 2 tablespoons extra virgin olive oil 1 teaspoon kosher salt freshly cracked black pepper 1 pound fusilli or your favorite short-cut pasta 1 (15 ounce) can chickpeas, drained and rinsed 1/4 cup chopped fresh dill 1/4 cup chopped fresh chives 1/4 cup chopped fresh basil 5 ounces crumbled feta 2 cups baby arugula For the lemon red wine vinaigrette zest of 1 lemon juice of 2 lemons 2 tablespoons red wine vinegar 2 cloves garlic, minced or pressed 1 teaspoon dijon mustard 1/2 cup extra virgin olive oil 3/4 teaspoon kosher salt freshly cracked black pepper Instructions Preheat oven to 425