Cook the pasta: Bring water to a boil, add sea salt, and cook the pasta until al dente, about 8 to 10 minutes. Drain in a colander.

Prepare the broccoli: Wash and chop broccoli into bite-sized florets. Use the colander to blanch broccoli with hot pasta water.

Make the vinaigrette: In a bowl, combine olive oil, lemon juice, minced garlic, dill, and salt. Whisk until emulsified.

Blanch the asparagus: Boil water, add asparagus, and blanch for 2 to 4 minutes before draining and adding to vinaigrette.

Chop the remaining vegetables: Dice cucumber, halve tomatoes, slice onion, and drain olives.

Combine everything: Add cooled pasta, vinaigrette, asparagus, and chopped veggies into a bowl. Mix gently.

Let flavors meld: Cover the salad and let sit at room temperature for at least 10 minutes.