Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add 8 ounces of short pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

While the pasta cools, wash and slice one English cucumber into small pieces. Core and seed two Roma tomatoes, chop them, and add to a large mixing bowl with the cucumber.

Chop one medium bell pepper into small pieces and thinly slice half of a small red onion, adding both to the bowl.

Stir in half a cup of Kalamata olives and crumble three-quarters of a cup of feta cheese over the vegetables, mixing gently.

In a small bowl, whisk together two cloves of minced garlic, two-thirds cup of olive oil, three tablespoons of lemon juice, and three tablespoons of vinegar. Add honey, Dijon mustard, oregano, and basil. Season with salt and pepper.

Just before serving, pour the dressing over the salad mixture and toss until coated. For better flavor, let it sit for about 30 minutes.

Finally, sprinkle in a quarter cup each of chopped parsley and dill, tossing one last time before serving.