Boil the pasta in a large pot of water seasoned with the kosher salt until al dente.
Drain, rinse briefly under cool water, and shake dry. Spread on a sheet pan to cool.
Toast the almonds in a dry skillet over medium heat until golden and fragrant, then cool.
Warm 1 tbsp olive oil in the skillet. Sauté zucchini with a pinch of salt until just tender, 3–4 minutes. Cool.
Whisk remaining olive oil with lemon juice, zest, Dijon, honey, garlic, vinegar, red pepper, sea salt, and black pepper.
Combine pasta, zucchini, tomatoes, red onion, and herbs in a large bowl. Pour in the dressing and toss well.
Fold in Parmesan and most almonds. Chill 15 minutes. Top with remaining almonds before serving.
Notes
Try it with ribbons of raw zucchini for extra crunch, or swap parsley for basil. For a heartier take, add grilled chicken or chickpeas. Store leftovers in an airtight container for up to 3 days; refresh with a splash of lemon and oil before serving.This recipe is an original creation inspired by classic Zucchini Almond Pasta Salad Recipes flavors. All ingredient ratios and instructions are independently developed.