Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
While the pasta cooks, in a large bowl, make the dressing. Whisk the red wine vinegar, lemon juice, minced garlic, Dijon mustard, honey, salt, pepper and olive oil until emulsified.
Add the drained and rinsed pasta to the dressing and mix well.
Stir in the rest of your vegetables and chopped basil. Adjust seasoning with salt and pepper to taste. Garnish with leftover picked basil and crumbled feta. Can be stored in the fridge for up to 4 days.
