Cook pasta: Boil a pot of salted water and cook the pasta as per the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

Sauté asparagus: In a skillet over medium heat, warm a drizzle of olive oil and sauté the asparagus with a pinch of salt and pepper until bright green and tender.

Combine salad: In a large mixing bowl, toss together the cooked pasta, sautéed asparagus, cherry tomatoes, green onions, and cheese cubes.

Prepare dressing: Whisk together the apple cider vinegar, honey, Dijon mustard, minced garlic, and olive oil in a small bowl until well combined.

Dress salad: Pour the honey mustard dressing over the pasta mixture and toss until everything is evenly coated. Season with additional salt and pepper if needed.

Add herbs and serve: Stir in the fresh herbs and serve the salad immediately, or chill in the refrigerator if preferred. The flavors meld beautifully over time.