Cook the Pasta: Bring a large pot of water to a boil and add the kosher salt. Add the dry pasta and cook until al dente, according to package instructions. Add the chopped asparagus for the final 3 minutes of the pastas cook time. Drain the pasta and asparagus, then rinse with cold water until it comes to room temperature. Set aside.

Make the Dressing: While pasta is boiling, add the coconut yogurt, olive oil, lemon juice, basil, parsley, green onion, garlic, and salt to a blender or bullet blender. Blend on high for 45 to 60 seconds, until a smooth dressing forms. Set aside.

Combine: Add the pasta and asparagus mixture to the base of a large bowl. Add the garbanzo beans, snap peas, cucumbers, onions, and radish to the bowl, then pour the dressing on top. Mix well, until everything is evenly coated in the dressing. Season with salt and pepper to taste, if necessary.

Serve: Divide between serving bowls and serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 5 days.