Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. About 3 minutes before the pasta is done, add the trimmed asparagus pieces to the boiling water with the pasta.

Drain the pasta and asparagus in a colander. Rinse briefly with cold water to stop the cooking process and cool them down. Transfer to a large mixing bowl.

While the pasta is cooking, prepare the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined and emulsified.

To the bowl with the cooled pasta and asparagus, add the halved cherry tomatoes, finely diced red onion, crumbled feta cheese, and chopped fresh parsley.

Pour the lemon herb vinaigrette over the salad ingredients. Toss gently until everything is evenly coated.

Taste and adjust seasoning if necessary. For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.