Cook the pasta according to package instructions until al dente, about 8–10 minutes. Drain and rinse with cold water.

In a medium jar, combine lemon juice and zest, olive oil, honey, Dijon mustard, salt, and pepper. Shake until emulsified.

Heat olive oil in a skillet and sauté the asparagus for 3–5 minutes until vibrant and slightly tender. Set aside.

In the same skillet, sauté zucchini for about 2 minutes on each side until tender. Remove and let cool.

In a large mixing bowl, combine cooled pasta, sautéed asparagus, zucchini, and arugula. Fold in feta cheese and add dressing. Toss to combine.

Top the salad with toasted pine nuts and basil. Serve chilled or at room temperature.