Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse under cold water immediately.

Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, honey, and oregano. Season with salt and pepper.

Halve cherry tomatoes, dice cucumber, chop red onion, slice roasted peppers, and chop sun-dried tomatoes.

In a large bowl, combine cooled pasta, all vegetables, and olives. Pour three-quarters of the vinaigrette over the top and toss to coat.

Gently fold in crumbled feta, torn basil, and chopped parsley.

Cover and refrigerate for at least 30 minutes.

Before serving, drizzle remaining vinaigrette and toss. Adjust seasoning with salt, pepper, or lemon juice. Garnish with fresh basil and serve.