Heat a large pot of salted water to a boil. Cook the pasta according to package directions — but 1 minute before the pasta is tender, add the sugar snap peas and the asparagus. Cook for one minute, then drain the pasta and the vegetables and rinse under cold water. Drain well.
Place the pasta, sugar snap peas, and asparagus in a bowl with the arugula, spinach, peppers, tomatoes, and scallions.
In a small bowl or container, combine the olive oil, mayonnaise, vinegar, mustard, shallots, basil, salt, and pepper. Pour the dressing over the pasta salad and toss well to combine. Add the Parmesan and toss again. Taste and adjust the seasonings as needed.
Notes
The asparagus and the sugar snap peas get a bit more tender and keep their bright green color after a quick simmer, and the best part is that you can add them right into the pasta pot at the end of the cooking time, and save a step and an extra pot.If you chop the leafy greens, they will blend into the salad more, but sometimes I like to leave them whole and have the whole thing be kind of a cross between a pasta salad and a regular salad.