Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package directions. You want it tender but still a little firm so it holds up in the salad.

Rinse and cool. Drain the pasta and rinse under cool water to stop the cooking and remove extra starch. Shake off excess water thoroughly so the dressing can cling better.

Whisk the dressing. In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, thyme, salt, pepper, and red pepper flakes. Whisk or shake until emulsified.

Prep the veggies. While the pasta cools, chop the tomatoes, cucumber, bell pepper, and onion. Slice the olives, and chop the parsley and basil.

Toss it all together. Add the cooled pasta to a large bowl. Pour over about two-thirds of the dressing and toss. Fold in tomatoes, cucumber, bell pepper, onion, olives, capers (if using), parsley, and basil. Add the remaining dressing as needed to coat evenly.

Taste and adjust. Season with more salt, pepper, or lemon juice to brighten. If it tastes flat, it likely needs a pinch more salt or a splash of acid.

Chill to meld flavors. Cover and refrigerate for at least 30 minutes and up to overnight. Stir before serving and refresh with a drizzle of olive oil or a squeeze of lemon if needed.