Cook the pasta: Bring salted water to a boil and cook Cellentani according to the package instructions. In the last 2 minutes, add the chopped asparagus. Drain and rinse under cool water to stop cooking.

Crisp the pancetta: In a skillet over medium heat, cook diced pancetta until golden and crisp. Transfer to a paper towel-lined plate to drain.

Make the dressing: In a small jar or bowl, whisk together olive oil, lemon juice, fresh thyme, salt, and pepper.

Assemble the salad: In a large bowl, combine the cooked pasta and asparagus with cherry tomatoes, green onions, crispy pancetta, mozzarella and baby spinach. Chill until ready to serve.

Dress it up: When you're ready to serve, pour the lemon-thyme vinaigrette over the salad and gently toss to coat everything evenly.