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Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain in a colander, rinse with cold water and drain again. Transfer to a large mixing bowl.
Warm the olive oil in a skillet over medium-high heat. Add the zucchini and season generously with salt and pepper. Saute, stirring a few times, until the zucchini is fork-tender and golden brown, about 5 minutes. Turn off the heat and let the zucchini cool for 10 minutes in the pan. Transfer to the bowl with the pasta.
To the mixing bowl with the pasta, add the chickpeas, scallions, mozzarella, basil and arugula.
To make the vinaigrette, whisk together the lemon juice, Dijon mustard, ½ tsp salt and ¼ tsp pepper. Whisk in the olive oil and then the Parmesan cheese until well combined. Pour on the dressing and toss to combine. Serve at once.