Cook farfalle according to package directions. Drain well, and spread onto a baking sheet. Drizzle with 1 tablespoon oil, tossing to coat. Let stand at least 5 minutes. Transfer pasta to a bowl.
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 to taste.
Cook green beans, zucchini, and carrots in boiling salted water to cover 3 minutes or until crisp-tender; drain.
Toss together pasta, vinegar mixture, cooked vegetables, tomatoes, and remaining ingredients in a large bowl until combined. Cover and chill at least 2 hours.