Cook the pasta in salted boiling water according to package instructions until al dente, approximately 8-10 minutes. Drain and rinse under cold water.

Preheat oven to 400°F (200°C). Trim asparagus, oil and season with salt. Roast for 15-20 minutes until tender and slightly charred, stirring halfway.

While the pasta and asparagus cool, slice cherry tomatoes and chop zucchini into bite-sized pieces. Combine them in a mixing bowl.

In the same bowl, add cooled pasta and asparagus. Fold in arugula gently for even distribution.

Whisk together the dressing ingredients in a separate bowl. Adjust for taste and consistency.

Pour the dressing over the salad and toss until everything is well coated.

Serve chilled or at room temperature. Garnish with herbs or cheese if desired.