Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz short pasta and cook according to package directions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the pasta cooking water, then drain pasta in a colander and rinse briefly under cool running water to stop cooking and cool the pasta for salad (or spread on a sheet pan to cool faster). Set aside to drain completely.

Vegetables & Add-ins

Prepare vegetables while pasta cooks: halve cherry tomatoes, dice cucumber (remove seeds if watery), dice red bell pepper, finely dice red onion, and slice olives. Tear or chiffonade the basil leaves.

Place tomatoes, cucumber, red pepper, red onion, sliced olives, and half of the crumbled feta into a large mixing bowl and toss gently to combine.

Dressing

Make the dressing: in a medium bowl or jar combine 1/2 cup extra-virgin olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (or sugar), 1 minced garlic clove, 1 tsp dried oregano, 1/2 tsp black pepper, and 1/2 tsp salt.

Whisk vigorously (or shake if using a jar) until dressing is emulsified. Taste and adjust seasoning — add more salt, pepper, or a splash more vinegar if you prefer tangier dressing.

Assemble & Finish

Add the cooled, drained pasta to the bowl with the vegetables. Pour the dressing over the pasta and vegetables. Toss gently to coat everything evenly. If the salad seems dry, add up to 2–3 tbsp reserved pasta water to loosen the dressing and help it cling.

Fold in the remaining feta and the torn basil. Taste and adjust seasoning with additional salt, pepper, or lemon zest if using.

If using pine nuts or toasted walnuts, sprinkle them over the top just before serving to keep them crunchy.

Chill or rest: for best flavor, refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at cool room temperature.