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.