Mix the oil, garlic, lemon rind and juice and spring onions together in a large, non-metallic serving bowl and leave to infuse while you cook the pasta.
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente, adding the asparagus, beans and peas to the pan 3 minutes before the end of the cooking time.
Drain the pasta and vegetables lightly, then stir into the prepared dressing. Set aside in a cool place until cooled to room temperature.
Fold the remaining ingredients into the pasta salad. Season with salt and pepper, then leave the dish to stand for at least 5 minutes for the flavours to mingle before serving.