Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain in a colander and rinse under cold running water for 30 seconds to stop cooking. Shake off excess water and let drain well for 2 minutes.

While pasta cooks, make the vinaigrette. In a medium bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified and slightly thickened, about 30 seconds.

In a large mixing bowl, combine the cooled, drained pasta, cherry tomatoes, cucumber, red onion, parsley, and basil. Pour the vinaigrette over the top.

Toss thoroughly with a large spoon or spatula until every piece of pasta and vegetable is coated. If using feta, gently fold it in now.

Cover and refrigerate for at least 30 minutes before serving. This resting time lets the flavors meld. Taste before serving and add a pinch more salt or a squeeze of lemon if needed.