PASTA: Bring 12 cups water to a rolling boil in a large pot. Add 1 tbsp salt and then add the pasta (See Note 3). Cook pasta al dente according to package directions. Drain and rinse in cold water for 20 seconds. Shake off excess water and set aside to fully cool.
DRESSING: Combine all of the dressing ingredients in a mason jar. Seal and shake thoroughly to combine, making sure no honey is stuck on the bottom. Refrigerate until ready to use.
VEGGIES: Meanwhile, prep the veggies.
ASSEMBLE: Add completely cooled pasta to a large bowl. Add veggies on top. Give the dressing another shake then drizzle on salad (See Note 4). Add feta on top. Taste and adjust seasonings and enjoy!
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Notes
Note 1: Red onion: If you're sensitive to the flavor of raw red onion, soak the diced onions in ice water (with a pinch of salt) for 10 minutes. Drain thoroughly before adding to this salad.Note 2: Cucumbers: Make sure to cut off and discard about 1 inch from both ends of an English cucumber; this part of the cucumber is very bitter.Note 3: Pasta water: Even though the pasta will be tossed in the vinaigrette, if you haven't salted your pasta water, the salad will taste under-seasoned/bland. Seasoning the pasta water is how you flavor the pasta itself.Note 4: Dressing: Add it gradually and to taste. Since the pasta absorbs dressing over time, it may become drier. Start with most of the dressing, then add more as needed if the salad seems dry after sitting. Make Ahead: Store ingredients (veggies, pasta, feta cheese, dressing) separately in the fridge. Assemble each serving just before eating to keep the salad fresh for up to 5 days.