Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese

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2 tablespoons good quality balsamic vinegar

1 tablespoon Dijon mustard

1/2 teaspoon honey

Big pinch gray salt

4 tablespoons extra-virgin olive oil

1/2 teaspoon lemon zest

Freshly ground black pepper

4 1/2 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

1/2 cup crumbled feta, preferably French (about 3 ounces)

1/2 cup pitted and chopped kalamata olives (about 3 ounces)