Bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain well and rinse briefly with cool water to stop the cooking. Toss with 1 tablespoon of the olive oil to prevent sticking, and set aside.

While the pasta cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and carrots, and cook, stirring occasionally, until the onion is translucent, about 3 minutes.

Add the bell pepper and zucchini to the skillet. Cook, stirring, for 2 minutes, until the pepper softens slightly.

Add the asparagus and garlic. Cook for 1 minute more, until the asparagus turns bright green and the garlic is fragrant. The vegetables should be tender-crisp — they will soften slightly as they cool. Remove from heat.

In a small bowl or jar, whisk together the lemon juice, extra-virgin olive oil, Dijon mustard, salt, and pepper until emulsified.

In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and the dressing. Toss gently to coat everything evenly.

Fold in the fresh basil. Taste and adjust salt or lemon if needed. Serve warm, at room temperature, or chilled. Top with Parmesan cheese just before serving, if using.