Cook pasta in a large pot or saucepan using the package directions as a guideline - most kinds of pasta cook in 8 to 12 minutes. Continue cooking until it is tender and firm but no longer crunchy - al-dente' (ahl-DEN-Tay). Drain the pasta, then rinse in cold water to bring the temperature down quickly, stopping the cooking process and keeping the noodles loose for the salad. Once cooled, transfer the cooled pasta to a colander or mesh strainer, and shake to remove excess water. Set aside.
Add peas and cut asparagus to a small saucepan, cover with water and bring to a boil for 2 minutes. Drain then rinse with cold water to cool, strain, and set aside.
Slice olives and tomatoes and set aside.
Combine the spices with the mayonnaise in a small mixing bowl and whisk to incorporate thoroughly.
Add the cooked pasta, asparagus and peas, black olives, and tomatoes to a large mixing bowl, stirring gently to combine.
Gently fold the mayonnaise and spice mixture into the pasta and vegetables until evenly blended.
Cover and place into the refrigerator for 30 to 45 minutes to allow for the flavors to mingle together. Stir gently before serving. Enjoy!