Bring a large pot of water to a boil and cook the penne until al dente. Drain the pasta, rinse it with cold water, and set aside.
Combine the cottage cheese, mayonnaise, vinegar, oil and garlic in a blender or food processor, puree until smooth, and set aside.
Steam the broccoli for about 5 minutes, until crisp-tender and still bright green. Remove the broccoli, briefly submerge it in cold water, and set aside to drain. Likewise, steam the asparagus until just tender, submerge for about 30 seconds in cold water, and drain.
Mix together the pasta, the pureed cheese mixture, and all of the salad ingredients in a serving bowl. Chill for 20 minutes, until the flavors marry.