In a medium bowl, whisk together ¼ cup of red wine vinegar, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 tablespoon Dijon mustard, 2 tablespoons fresh lemon juice, and ½ teaspoon kosher salt. Slowly drizzle in ½ cup of extra virgin olive oil until emulsified.

Bring a large pot of salted water to a rolling boil. Add 1 pound of small pasta and cook until 1 minute shy of al dente, about 7-9 minutes. Drain and spread on a baking sheet to cool. Drizzle with a tablespoon of dressing.

In a separate pot, boil water. Add 2 cups of asparagus and 1.5 cups of peas, cooking for 2-3 minutes. Plunge into an ice bath to stop cooking and drain.

In a large bowl, combine the cooled pasta, blanched asparagus, peas, marinated red onions, chopped pistachios, and chopped celery. Fold in California Ripe Olives and fresh herbs.

Gradually pour the dressing over the ingredients, tossing to coat. Adjust seasoning, then mix in crumbled feta and red pepper flakes.

Serve immediately or chill in the refrigerator for at least 30 minutes to enhance flavors.