Farfalle Garden Pasta Salad

1 (16 oz) box bow tie pasta
1/2 cup olive oil, divided
1/2 cup red wine vinegar
1 tsp. grated lemon rind
1 tsp. Dijon mustard
Salt and pepper to taste
1.2 lb fresh or frozen green beans
1 medium zucchini, diced
2 medium carrots, diced
1 pt cherry tomatoes, cut in half
2 green onions, sliced
1 Tbs. chopped fresh oregano
1 Tbs. chopped fresh mint

*Cook bow tie noodles according to package directions. Drizzle with 1 Tbs. of the olive oil.
*Whisk together vinegar, lemon rind, and mustard in a small bowl; gradually add remaining olive oil in a slow steady stream, whisking until blended. Whisk in salt and pepper.
*Cook green beans, zucchini and carrots in bowling salted water to cover 3 minutes or until crisp-tender, drain.
*Toss together pasta, vinegar mixture, cooked veggies, tomatoes, and all other ingredients in a large bowl. Cover and chill.