Step 1: Cook pasta: Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold water for about 30 seconds to stop cooking and prevent sticking. Let the pasta cool completely.
Step 2: Prepare vegetables: While the pasta cools, halve the cherry tomatoes, dice the cucumber, red bell pepper, and yellow bell pepper. Thinly slice or finely mince the red onion. Mince the garlic and chop the fresh parsley and basil.
Step 3: Make vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey (if using), minced garlic, dried oregano, salt, and black pepper. Whisk vigorously until emulsified and well combined. Taste and adjust seasonings as needed.
Step 4: Assemble and chill: In a large mixing bowl, combine the cooled pasta, all the chopped vegetables, and the crumbled feta cheese (if using). Pour the prepared vinaigrette over the ingredients. Toss gently but thoroughly until all ingredients are evenly coated. Stir in the fresh chopped parsley and basil. Cover the bowl and refrigerate for at least 2 hours, or preferably longer (overnight) for best flavor. Toss again before serving.