COMBINE pasta and next 8 ingredients (tomatoes through mint) in a large bowl.
GRATE zest of lemon over ingredients in bowl. Squeeze lemon juice to measure 2 tablespoons.
WHISK together lemon juice, olive oil, vinegar, salt and pepper in a small bowl. Pour over salad and stir gently to combine. Let stand for 30 minutes for flavors to blend.
SERVE over spinach leaves for a vegetarian entree, or top with grilled chicken or sausage.
NOTE: Leftover salad keeps well refrigerated for up to 2 days.