Cook the pasta: Bring a large pot of salted water to a boil. Add 1 pound of pasta and cook according to package instructions until al dente (usually about 8–10 minutes). Drain the pasta in a colander and rinse under cold water to cool it down and stop the cooking process. Set aside.
Prep the veggies and herbs: While the pasta is cooking, chop 1 pint of cherry tomatoes in half, dice 1 cucumber, thinly slice or dice ¼ red onion, and chop a handful each of fresh parsley and basil. If using black olives from a jar, drain and slice about 6–8 ounces.
Combine the salad: In a large mixing bowl, add the cooled pasta, tomatoes, cucumber, red onion, olives, crumbled feta cheese (about 1 cup), and chopped herbs. Gently toss to combine.
Make the dressing: Combine all ingredients for dressing in medium size mixing bowl and whisk until combined.
Add the dressing: Pour your homemade lemon vinaigrette over the salad. Toss everything together until the pasta and veggies are evenly coated with dressing.
Chill and serve: Cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving to let the flavors meld. Give it a gentle toss before serving and add extra dressing if needed.
