Step 1: Cook the pasta according to package directions until al dente. Drain thoroughly and rinse under cold water until completely cooled. This stops the cooking process and prevents the pasta from sticking. Set aside.
Step 2: While the pasta cooks, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber and bell peppers, and thinly slice the red onion. Pit and halve the Kalamata olives. Crumble the feta cheese. Finely chop the fresh parsley and dill.
Step 3: In a large bowl, whisk together the ingredients for the lemon-herb vinaigrette: olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Whisk until emulsified and well combined. Taste and adjust seasonings as needed.
Step 4: Add the cooled pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, Kalamata olives, crumbled feta cheese, fresh parsley, and fresh dill to the bowl with the vinaigrette. Toss gently until all ingredients are well coated with the dressing.
Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for 2-4 hours, or even overnight. Before serving, give it another gentle toss and adjust seasonings if necessary. Serve cold and enjoy!