Spring Pasta Salad

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For the pasta:

Kosher salt

12 ounces cavatappi pasta

4 ounces asparagus, woody ends trimmed, thinly sliced on the bias

1 10-ounce box frozen peas, thawed

1 12-ounce jar roasted yellow peppers, chopped

1 pint grape tomatoes, halved

1 shallot, minced

1/2 cup fresh dill, chopped

Ricotta salata cheese, for garnish

For the dressing:

1/3 cup extra-virgin olive oil, plus more for drizzling

2 teaspoons Dijon mustard

1 teaspoon honey

1 clove garlic, grated

Grated zest and juice of 1 lemon

Kosher salt and freshly cracked pepper