Cook pasta according to package instructions to al dente. Drain pasta and rinse with cold water until cool to the touch. Set aside.
In a measuring cup or small bowl, combine lemon juice with lemon zest, olive oil, honey, dijon, garlic, salt, and pepper. Whisk until fully emulsified. Set aside.
In a very large mixing bowl, add the cooked and cooled pasta along with the melon balls, feta, frozen peas, raspberries, basil, and mint leaves. Pour the lemon dressing over the top and then use a large salad spoon to gently combine all of the ingredients.
Taste and add salt or pepper as needed.