Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Drain and rinse briefly under cool water to stop the cooking. Shake off excess water.

Prep the vegetables: Halve the cherry tomatoes. Dice the cucumber. Thinly slice the red onion. Pit and halve the olives. Crumble the feta. Chop the herbs.

Make the dressing: In a small bowl, whisk together 1/3 cup olive oil, the zest and juice of 1 lemon, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, and the minced garlic. Season with 1/2 teaspoon salt, a few grinds of black pepper, and a pinch of red pepper flakes if you like.

Toss while warm: Add the warm (not hot) pasta to a large bowl. Pour over about two-thirds of the dressing and toss to coat. This helps the pasta absorb flavor.

Add the good stuff: Fold in tomatoes, cucumber, red onion, olives, and most of the feta. Add herbs last to keep them fresh.

Adjust and finish: Add the remaining dressing as needed. Taste and season with more salt, pepper, or lemon. Sprinkle the remaining feta on top.

Let it rest: Chill for 20–30 minutes if you can. The flavors meld and the salad tastes brighter and more cohesive.

Serve: Toss once more before serving. Drizzle a little olive oil and add extra herbs if desired.