Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

In a skillet, heat 1/2 tablespoon of olive oil over medium heat. Sauté asparagus for 3-5 minutes until bright green and tender-crisp. Remove and set aside.

Add another 1/2 tablespoon of oil to the skillet. Sauté zucchini for about 2 minutes on each side until golden-brown. Set aside to cool.

In a mixing bowl, whisk together lemon juice and zest, olive oil, honey or sugar, Dijon mustard, salt, and pepper to create the vinaigrette.

In a large serving bowl, combine cooled pasta, sautéed asparagus, zucchini, arugula, and feta cheese. Drizzle with vinaigrette and gently toss.

Sprinkle with toasted pine nuts and garnish with fresh basil if desired. Serve fresh or chill for enhanced flavors.