Step 1: Cook the pasta according to package directions until al dente. Ensure it is cooked to a slight bite, as it will soften further as it chills.
Step 2: Drain the cooked pasta thoroughly and rinse under cold water until completely cooled. This stops the cooking process and prevents the pasta from sticking together. Let it drain very well.
Step 3: While the pasta cools, prepare the vegetables. Halve the cherry tomatoes, thinly slice the red onion, dice the cucumber, and roughly chop the Kalamata olives and sun-dried tomatoes. Mince the fresh parsley and dill.
Step 4: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, thinly sliced red onion, diced cucumber, halved Kalamata olives, chopped sun-dried tomatoes, and crumbled feta cheese.
Step 5: Prepare the zesty dressing: In a separate small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, chopped fresh parsley, chopped fresh dill, salt, and black pepper until all ingredients are well combined and emulsified.
Step 6: Pour the prepared dressing over the pasta and vegetable mixture in the large bowl. Toss gently but thoroughly to ensure all the ingredients are evenly coated with the flavorful dressing.
Step 7: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour. For optimal flavor melding and refreshment, it's highly recommended to chill the pasta salad overnight.
Step 8: Before serving, give the cold pasta salad another gentle toss and taste. Adjust the seasoning with additional salt, pepper, or a squeeze of lemon juice if desired. Serve chilled and enjoy this delightful Mediterranean dish.