Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook pasta until just al dente according to package directions. You want a slight bite so it holds up in the dressing.

Rinse and cool: Drain the pasta, then quickly rinse under cool water to stop the cooking and remove excess starch. Shake off water well. Spread on a sheet pan to cool while you prep the veggies.

Prep the produce: Halve the tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion. Halve the olives. Crumble the feta. Chop the herbs.

Make the dressing: In a jar or bowl, whisk olive oil, lemon zest and juice, red wine vinegar, garlic, oregano, Dijon, salt, and pepper. Taste and adjust acid or salt as needed. The dressing should be bright and well seasoned.

Combine: In a large bowl, add the cooled pasta, tomatoes, cucumber, bell pepper, onion, olives, and any optional add-ins like artichokes or chickpeas.

Toss with dressing: Pour about 3/4 of the dressing over the salad and toss gently until everything is coated. Add the parsley and other herbs, then fold in the feta. Add more dressing if needed.

Rest and taste: Let the salad sit for 10–15 minutes to absorb flavors. Taste again and adjust with more lemon, vinegar, salt, or pepper. If you’re chilling overnight, hold back a couple tablespoons of dressing to refresh before serving.

Serve: Enjoy chilled or at room temperature. Finish with a drizzle of olive oil and a crack of black pepper if you like.