Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente.

Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process.

In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, honey, salt, and black pepper until well combined.

In a large serving bowl, combine the cooked pasta, arugula, cherry tomatoes, cucumber, and feta cheese.

Pour the dressing over the salad and toss gently to combine all ingredients.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.