Cook the pasta in a large pot of salted water until al dente (according to package directions). Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Set aside.
Meanwhile, as the pasta is cooking, heat the oil in a large skillet over medium-high heat. Once the pan is hot, add the chopped asparagus, season with a generous pinch of salt and pepper, and stir to combine. Sauté for 4 minutes, stirring occasionally.
Stir in the garlic and zucchini, plus 1 tablespoon water (this helps steam the vegetables) and continue sautéing for 1 minute more, stirring occasionally, until the garlic is fragrant. The asparagus should be tender but still slightly crisp on the inside and the zucchini only slightly cooked. Remove from heat and set aside.
In a small bowl, whisk together dressing ingredients together in a small bowl until combined.
In a large bowl, combine the cooked pasta, asparagus mixture, artichoke hearts, green onions, capers, spinach, parmesan and toasted pine nuts. Drizzle with the dressing, then toss to combine.
Serve garnished with additional parmesan, if desired. Enjoy!
This spring asparagus pasta salad also keeps well. Just cover it and refrigerate it in a sealed container (for up to 2-3 days).