In a large pot of boiling salted water, cook pasta until al dente.

Meanwhile, heat one tablespoon of olive oil in a pan. Add the carrots and zucchini (and onion if desired) and sauté lightly, just until softened. Drain pasta and rinse under cold water. In a large bowl, toss pasta with sautéed veggies, onion if preferred left raw, and cheese.

Make dressing in a bowl: whisk together oil, vinegar and mustard, and season with salt and pepper. To serve, toss pasta mixture with dressing, arugula and onion. Add dried cranberries if using.