Combine the orange juice, yogurt, vinegar, olive oil, honey, mustard, poppy seeds and salt in a jar, cover and shake to combine. Set aside until ready to use.
Place the oil in a medium sauté pan, set over medium high heat and when the oil shimmers, add the zucchini, broccoli and bell pepper and sauté until the zucchini is almost tender, 3 to 4 minutes.
Transfer the vegetables to a large mixing bowl, add the pasta and toss to combine. Refrigerate until cooled, about 30 minutes.Add the spinach, cherries and pecans and 3/4 of the dressing and toss to coat. Add more dressing as needed. Serve immediately or chill up to 1 hour before serving. Reserve the remaining dressing for another use.