Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. You want a firm bite so it doesn’t get mushy in the salad.

Rinse and cool. Drain the pasta and rinse briefly under cold water to stop the cooking. Shake off extra water and let it cool completely.

Make the dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, salt, and pepper. Add honey if you like a smoother, rounder flavor.

Prep the veggies. Halve the tomatoes, dice the cucumber and bell pepper, slice the red onion thin, and halve the olives. Pat the feta dry if it’s very wet, then crumble.

Toss it together. In a large bowl, combine the cooled pasta, tomatoes, cucumber, bell pepper, onion, and olives. Pour on about two-thirds of the dressing and toss gently to coat.

Add feta and herbs. Fold in feta and parsley (plus oregano or dill if using). Taste and add more dressing, salt, or pepper as needed.

Rest, then serve. For the best flavor, let the salad rest for 15–30 minutes in the fridge. The pasta absorbs the dressing and everything tastes brighter.