15-20 spears asparagus, trimmed
5 mini cucumbers [around 2.5 cups chopped]
1 cup pickled banana peppers [chopped or whole]
2 cups dried ditalini pasta
5 TBSP avocado oil or olive oil
¼ cup champagne vinegar or white wine vinegar
¼ tsp salt plus extra to taste
⅛ tsp black pepper plus extra to taste
2 TBSP fresh lemon juice
lemon zest, to taste [I used half a lemon's worth]
1-2 TSBSP fresh parsley
½ cup crumbled feta cheese
optional: freshly grated parmesan for topping