Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente — about 1 to 2 minutes less than package directions.

Drain, reserve 1/4 cup pasta water, and transfer pasta to a large mixing bowl.

While pasta cooks, whisk together lemon juice, lemon zest, olive oil, vinegar, Dijon, honey, a pinch of salt, and several grinds of black pepper.

Taste and adjust the dressing to be bright and tangy with a gentle sweetness.

Toss the warm pasta with half of the dressing and a splash of the reserved pasta water.

Add cherry tomatoes, sliced red onion, and toasted nuts to the pasta. Toss gently to combine.

Fold in the arugula and most of the Parmesan, tossing until the greens wilt slightly.

Taste and finish with extra lemon zest, flaky sea salt, and the remaining Parmesan.

Serve immediately, or chill briefly for a refreshing, cool salad.