Prepare barbecue (medium high heat). Grill bread until slightly charred, 1 to 2 minutes per side. Remove to bowl.
Chop your spinach and basil very well and add to salad bowl along with asparagus. Add in the cooked pasta, combine well. Toss in the lemon basil vinaigrette and pine nuts.
Mix together lemon juice, zest, oregano, garlic, and olive oil in a large baking dish.