In your salad bowl whisk together your vinaigrette ingredients. Add in the red onion, cucumber and tomatoes. Add a good pinch of salt and stir to combine. Refrigerate at least 4 hours, overnight is best. When ready to serve, remove the salad from the refrigerator at least 20 minutes before serving. Give the salad a toss and taste to see if more salt or pepper is needed and then serve.

*When peeling cucumbers, I like to leave a little bit of the green skin to add some color. The easiest way to seed a cucumber is to cut in half length wise and use a spoon to scoop out the seeds.

**To seed a tomato, cut the tomato in half length wise and cut our the core. Over your compost or garbage bowl give the tomato a gentle squeeze releasing the seeds.

In a small bowl whisk together the red wine vinegar, dijon mustard, honey, garlic, lemon zest, lemon juice, salt and pepper. Slow drizzle in the olive oil while whisking. Stir in the chopped basil, oregano and parsley. Set aside.

Bring a large pot of water to a boil. Add a palmful of kosher salt to the water. Stir to dissolve. Add the pasta to the water and give it a stir. Bring water back up to a boil and cook the pasta 7 - 9 minutes, or until al dente. Drain the pasta and rinse with cold water to stop the cooking.

Add the cold pasta to a large bowl. Add in the red onion, artichoke hearts, bell peppers, tomatoes, sliced olives, feta cheese and basil. Add in the dressing and gently stir to combine. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, overnight is best.

Remove the pasta salad from the refrigerator about 20 minutes before serving. Gently stir the salad and serve.

​Serves 6 - 8 people as a side dish