Begin by bringing a large pot of salted water to a rolling boil. Add the spiral pasta and cook according to the package instructions, usually around 7-8 minutes, until it's al dente.

With about 4 minutes left on the pasta cooking time, add the chopped asparagus to the boiling pot. During the last minute of cooking, toss in the frozen sweet peas.

Once cooked, drain the pasta, asparagus, and peas in a colander and quickly rinse under cold water. Set aside to drain completely.

In a small mixing bowl, combine the mayo, Dijon mustard, lemon zest, and lemon juice to create a creamy dressing. Season with kosher salt and black pepper.

In a large serving bowl, combine the cooled pasta, asparagus, peas, halved cherry tomatoes, chopped parsley, and chives. Gently fold to mix.

Pour the prepared dressing over the salad and fold the mixture until everything is evenly coated.

You can serve the salad immediately or refrigerate for up to an hour to allow flavors to meld.