Veggie pasta salad with asparagus, chickpeas and artichoke

Bring a pot of water to a boil for the pasta.

Snap the woody ends off 300 g asparagus (save them for stock or soup) and chop into bite-sized pieces.

Boil the pasta to package instructions, stirring occasionally; two minutes before it is done add the asparagus and boil 4 minutes in total, since the asparagus drops the temperature.

Strain the pasta and asparagus and transfer to a cold bath to stop the cooking.

Finely chop 40 g parsley into a large mixing bowl; add 350 g cherry tomatoes and a quarter red onion, thinly sliced.

Drain the pasta and asparagus and add to the salad with 1 cup chickpeas and 200 g artichoke.

For the vinaigrette, shake together 2 tsp salt, a generous pinch of dried oregano, pepper, 3 tbsp lemon juice, 2 tbsp Dijon mustard and 1/4 cup olive oil.

Pour in half the dressing and mix, adding more to taste; or plate the salad and pour the dressing over to serve. Finish with pepper.