DO-AHEAD TIP: Cook Penne pasta. Serve salad at room temperature OR chilled.
Heat the oil in a large skillet over medium heat.
Add garlic, carrots, celery, and onion; cook for 2 minutes.
Reduce heat to low then add tomatoes, honey, lime juice, lime zest, and Herbes de Provence; simmer, stirring gently, for 4 to 6 minutes or until vegetables are tender-crisp.
Toss with cooked pasta; cool.
Sprinkle with Parmesan cheese, if desired.
Serve at room temperature or chilled. If salad seems dry, combine 2 tablespoons of lime juice with a tablespoon or two of honey and stir into the pasta.