Bring a large pot of generously salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente, about 8-10 minutes.

While the pasta cooks, prepare a large bowl of ice water. Once the pasta is cooked, drain it in a colander and immediately rinse with cold water to stop the cooking and cool it down. Drain thoroughly and set aside.

In a medium bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, chopped dill, parsley, chives, salt, and black pepper until well combined. Taste and adjust seasonings if needed.

Bring a small pot of water to a boil. Add the trimmed asparagus pieces and blanch for 1-2 minutes until bright green and tender-crisp. Immediately transfer to the ice water bath to stop cooking, then drain well. Add the thawed English peas to the same ice water bath for 30 seconds to chill, then drain.

Prepare the remaining vegetables: halve the cherry tomatoes, dice the cucumber, and thinly slice or finely dice the red onion. Rinse and drain the canned chickpeas.

In a large mixing bowl, combine the cooled pasta with about half of the lemon-herb vinaigrette. Toss gently to ensure the pasta is evenly coated.

If using a clear serving bowl or platter for presentation, start layering. Otherwise, you can gently combine. First, spread the dressed pasta evenly as the base layer.

Evenly sprinkle the rinsed chickpeas over the pasta layer.

Next, evenly distribute the crumbled feta cheese over the chickpeas.

Arrange the blanched asparagus pieces, English peas, and diced cucumber over the feta layer.

Add the baby spinach or arugula as the next layer, spreading it out.

Top with the halved cherry tomatoes and thinly sliced red onion.

Drizzle the remaining lemon-herb vinaigrette over the top layer of vegetables.

Cover the layered pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for 1-2 hours.

Before serving, give the salad a gentle toss if desired, or serve as is to maintain the layered appearance. Garnish with extra fresh dill and lemon wedges if desired.