Lemony Pasta Salad

Put a large pot of water on to boil. Combine shallots, thyme, mustard, honey, garlic, lemon zest, lemon juice, salt and pepper in a large bowl; stir to mix well. Gradually add grapeseed oil and reserved 1/4 cup oil from sun-dried tomatoes, whisking constantly, until combined and emulsified.

Cook pasta according to package directions. Drain and immediately transfer the pasta to the bowl with the dressing; toss to fully coat. Add bell pepper and sun-dried tomatoes; stir to combine. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.

Add grape tomatoes and arugula to the pasta mixture and toss to evenly coat. Garnish with additional lemon zest and crushed red pepper, if desired.