Add all of the ingredients for the dressing to a small blender and blend until completely smooth. Set aside until ready to use.
Prepare the Pasta:
Cook pasta according to package instructions (I typically cook mine a couple minutes less than specified on the package because I like my pasta al dente). Once cooked, strain pasta and run lukewarm water over it. Allow pasta to cool.
Add pasta and remaining ingredients for the salad to a large serving bowl. drizzle in 1/3 cup of the lemon poppy seed dressing (reserving the rest for future salads), and toss until everything is coated. Taste salad for flavor and add sea salt and/or more dressing to taste. Refrigerate until ready to serve.
Notes
*You can replace the maple syrup with honey if you're fine with the recipe not being vegan.