Boil salted water in a large pot. Cook short-cut pasta according to package directions until al dente, around 8-10 minutes. Drain and rinse under cold water. Set aside.

In a medium pot of boiling water with salt, blanch asparagus for about 2 minutes until bright green and slightly tender. Transfer to ice water to stop cooking, then drain.

In a mixing bowl, whisk ricotta cheese, olive oil, lemon juice, garlic powder, salt, and pepper until smooth and creamy.

In a large mixing bowl, combine cooked pasta, blanched asparagus, peas, radish, and parsley. Gently fold in the creamy dressing until all ingredients are coated.

Adjust seasoning with salt and pepper as needed. Chill in the refrigerator for at least 30 minutes before serving cold or at room temperature.