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Preheat your oven to 400. Add asparagus and zucchini to a baking sheet. Coat with olive oil. Season with salt and black pepper to taste. Bake until crispy/you can poke a fork through the zucchini.
Bring a large pot of salted water to a boil. Add farfalle and cook until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
In a small bowl or jar, whisk together the Dijon mustard, lemon zest, lemon juice, and honey (if using). Slowly drizzle in the olive oil while whisking continuously to emulsify. Season with salt and freshly ground black pepper to taste.
Heat a non-stick skillet or grill pan over medium heat. Add cubed halloumi and cook for 2-3 minutes on each side, or until golden brown and crispy. Remove.
In a large bowl, combine the cooked pasta and roasted asparagus and zucchini, arugula, artichoke hearts, dill, and parsley. Add the grilled halloumi.
Drizzle the vinaigrette over the salad and toss gently to combine. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or chill for up to 4 hours before serving.