Mix all ingredients together for the vinaigrette in a small bowl.
Cook pasta in a large pot of liberally salted water (about 2 tablespoons) until al dente. Drain pasta and place into a large bowl.
Meanwhile, heat the grill to medium heat. Drizzle asparagus and cherry tomatoes with olive oil and kosher salt.
To grill vegetables, use a grill pan or place veggies directly on the grill. Grill the asparagus until slightly charred, turning halfway. Grill
tomatoes until they are just beginning to soften and char. Remove from the grill and cut asparagus into bite-size pieces. (Alternatively, you can
roast the veggies in a 400 degree oven.)
Add the grilled veggies, spinach, olives, and half the goat cheese to the bowl with the pasta. Drizzle with vinaigrette and toss lightly.
Take a taste and add more salt or pepper as needed. Top with remaining goat cheese.