Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, following package directions. Don’t overcook—soft pasta turns mushy in salad.

Rinse and cool: Drain the pasta and rinse briefly under cool water to stop cooking and remove excess starch. Shake off any water and let it cool slightly.

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

Prep the veggies: Halve tomatoes, dice cucumber, slice onion thinly, and cut olives and roasted peppers. Drain artichokes well so they don’t water down the salad.

Toss the base: In a large bowl, combine the cooled pasta, tomatoes, cucumber, onion, olives, roasted peppers, and artichokes. Pour in about two-thirds of the dressing and toss gently.

Add feta and herbs: Fold in crumbled feta, parsley, and oregano or dill. Taste and adjust salt, pepper, and acidity. Add more dressing if needed.

Let it mingle: For best flavor, cover and chill for at least 30 minutes. The pasta will absorb some dressing as it rests.

Final touch before serving: Toss again and, if it looks dry, splash in a bit more olive oil or lemon juice. Finish with a pinch of salt and a few grinds of pepper.