Brian - I made a great impromptu pasta salad last week that you might enjoy. I used farfalle (bow tie pasta) - cook as you normally would. Then I cut up asparagus spears into 1+ inch pieces and briefly blanched them so that they were still al dente (prep and drop in salted boiling water - boil for about 2 minutes and drop into ice water bath to stop cooking). For a sauce to pull it all together I made a basil walnut pesto - about 2 cups of walnuts, 4 cups of basil leaves, salt, pepper and extra virgin olive oil that I infused with a few garlic cloves (amount of oil TBD based on how much you need to make a good paste) - whirl in food processor, add to pasta and asparagus, and serve at room temperature. You could also add chopped hard boiled egg if you like or grated cheese, but I made mine without cheese and didn't miss it.
You could also try kale chips - very easy to make, tasty and very good for you.
If you try those and like them, you could try making them just a little less crisp, then slicing them up and tossing them with a tahini dressing and some nuts.