Zucchini Pappardelle with Roasted Tomato Vinaigrette

Ingredients

• 2 tablespoons good quality balsamic vinegar
• 1 tablespoon Dijon mustard
• ½ teaspoon honey
• Big pinch gray salt
• 4 tablespoons extra-virgin olive oil
• ½ teaspoon lemon zest
• Freshly ground black pepper
• 4½ pounds zucchini
• 2 cloves garlic, minced
• 2 teaspoons thyme, minced
• 1 teaspoon rosemary, minced
• 1 teaspoon sweet smoked Spanish paprika
• Cherry tomatoes (20 large or 40 small)
• 2 bunches arugula
• ½ cup crumbled feta, preferably French (about 3 ounces)
• ½ cup pitted and chopped Kalamata olives (about 3 ounces)