Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta to al dente per package directions. Drain and rinse briefly under cool water to stop cooking. Shake off excess water well.

Whisk the dressing: In a small bowl or jar, combine olive oil, lemon juice, red wine vinegar, garlic, Dijon, oregano, honey, salt, and pepper. Whisk or shake until emulsified. Taste and adjust seasoning.

Prep the mix-ins: Dice cucumber, halve tomatoes, slice red onion, chop herbs, and crumble feta. If using olives, halve them.