Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

In a large bowl, combine the arugula, cherry tomatoes, feta cheese, and red onion.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until well combined.

Add the cooled pasta to the large bowl with the arugula mixture. Pour the dressing over the salad and toss gently to combine.

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavors.