Lemon Basil Pasta Salad (vegan, gluten-free)

0 Cook pasta according to package instructions. Drain and rinse. 
1 While pasta is cooking, heat a skillet with olive oil over medium heat. Add the asparagus, zucchini, and garlic. Saute until veggies start to brown. Season with salt and pepper. Set aside. 
2 Make the lemon vinaigrette by combining all the ingredients into a bowl or liquid measuring cup. Whisk until well combined. 
3 Assemble the pasta salad in a large bowl. Add the cooked pasta, veggies, peas, artichokes, basil, and parmesan. Drizzle dressing over the top. Toss until well combined. Taste and add more salt, pepper, or lemon if needed. Enjoy! You can have this warm or cold.