Direction

1. Bring a large saucepan of salted water to a boil over high. Stir in pasta; cook, stirring occasionally, according to package directions for al dente, about 8 minutes. During the last 2 minutes of cooking, stir in asparagus; cook, stirring occasionally, until bright green. Drain pasta and asparagus and rinse under cold running water. Set aside.
2. While pasta is cooking, combine herbs, yogurt, lemon juice, water, anchovies, garlic, 1 teaspoon salt, and pepper in a blender or food processor; process until smooth, 30 seconds to 1 minute. Transfer dressing to a large bowl; add cooled pasta and asparagus, artichoke hearts, mozzarella pearls, radishes, and remaining 1 teaspoon salt, toss until coated. Cover and refrigerate until chilled, at least 1 hour or up to 3 days. Garnish with chives.