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To make the lemon vinaigrette: Whisk the lemon zest and juice, shallots, salt, and pepper together in a 2 cup Pyrex measuring cup or small mixing bowl. Slowly drizzle the olive oil into the lemon mixture as you vigorously whisk until the vinaigrette no longer looks separated. It should be slightly thick and emulsified. You should have about ⅔ cup.
To assemble the pasta salad: In a large bowl, mix all of the pasta salad ingredients together up until the vinaigrette. Drizzle half of the vinaigrette over the pasta salad and stir it in well.
Refrigerate the pasta salad for a couple of hours before serving. When you’re ready to serve, allow the pasta salad to warm up to almost room temperature for about 20 minutes before serving. Then, drizzle the remaining vinaigrette over the pasta salad and mix it in well. Serve at room temperature.