Pasta Salad with Olives and Mandarin Oranges

A quick (vegetarian) lunch or light dinner, with many angles of flavor.  This makes spring and summer feel around the corner.
Salad ingredients:
8 oz spaghetti, snapped in half
4 cups fresh baby arugula
1 can mandarin oranges, drained
1 can black beaned, rinsed and drained
2 carrots, shaved with a peeler
1 jar stuffed green olives, drained
1 zucchini, halved lengthwise and sliced

Dressing:
juice of 1 lemon
1/2 tsp Dijon mustard
1 Tbsp sherry vinegar
1/4 cup olive oil
dash salt, black pepper and crushed red pepper flakes

Cook the spaghetti in plenty of very-well salted water until al-dente. Drain and tip into a pot of cold water. Drain again. Set aside

Whisk together the dressing ingredients. Toss all the salad ingredients in a large bowl along with the dressing.

Serve 4-6 for lunch.