In a large mixing bowl, whisk together the olive oil, tahini, lemon juice, and lemon zest until smooth. Add the honey, minced garlic, and salt; blend until creamy.

In a pot of boiling salted water, cook the fusilli pasta for 8-10 minutes until al dente. Drain and rinse under cold water. Allow to cool.

Preheat a grill pan over medium-high heat. Brush with olive oil and grill the halloumi slices for 5 minutes on each side until golden.

In the bowl with dressing, add the cooled pasta, snap peas, arugula, and sliced radishes. Toss gently to combine.

Mix in the grilled halloumi pieces. Top with extra lemon zest and fresh mint leaves. Serve immediately or chill for 30 minutes.