In a medium pan, boil pasta until al dente. Drain and set aside.
Using the same pan, bring a few cups of water to a boil and add asparagus. Allow to blanch for 1-2 minutes until bright green but still retaining texture. Rinse with cool water and set aside.
Whisk together the vinegar, lemon zest, lemon juice, garlic, honey, mustard and pepper until combined. Slowly stream in olive oil while quickly whisking until emulsified.
In a large bowl combine the pasta, asparagus, sun-dried tomatoes and feta. Pour dressing over the contents and toss until coated.
Allow to chill in the fridge until cold. Top with almonds before serving if desired.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/quinoa-pasta-salad/