Using kitchen scissors, cut pasta strands in half. Cook pasta according to package directions. Drain in colander. Rinse with cold water; drain again. Transfer to a large bowl.
Add mesclun, tomatoes, and herbs to pasta. Drizzle with enough oil to coat, tossing gently. Season to taste with salt. Divide among 3 dinner plates. Season with pepper, if desired. Before serving, squeeze juice from a lemon wedge over each salad. Makes 3 main-dish servings.