Cook the pasta. Bring a large pot of well-salted water to a boil. Add pasta and cook until just al dente, usually 1 minute less than the package time. Do not overcook or the salad will be mushy.

Rinse and cool. Drain the pasta and rinse under cold water to stop the cooking. Shake off excess water. Transfer to a large bowl and toss with 1 tablespoon olive oil to prevent sticking.

Prep the veggies. While the pasta cooks, halve the tomatoes, dice the cucumber and pepper, slice the onion, and chop the herbs. Keep pieces small for easy, even bites.

Make the dressing. In a jar or small bowl, whisk together 1/3 cup olive oil, 3 tablespoons red wine vinegar (or lemon juice), Dijon, honey, garlic, oregano, 1/2 teaspoon salt, and several grinds of pepper. Taste and adjust acid or salt as needed.

Combine. Add tomatoes, cucumber, pepper, onion, olives, and any optional add-ins to the pasta. Pour over most of the dressing and toss gently until everything is coated.

Add cheese and herbs. Fold in feta and fresh herbs. Add the remaining dressing if the salad looks dry. Season with more salt and pepper to taste.

Rest and serve. Let the salad sit for 10–15 minutes so the pasta absorbs the flavors. Serve at cool room temperature for the best taste.