Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the gluten-free pasta and cook until just al dente according to the package. Taste a piece near the end; it should be tender with a slight bite.

Rinse and cool: Drain the pasta and rinse under cool water to stop the cooking and remove excess starch. Shake well to remove water, then spread on a tray or large bowl to cool.

Make the dressing: In a jar or bowl, whisk together olive oil, lemon juice and zest, red wine vinegar, Dijon, garlic, oregano, and honey. Season with salt and pepper. Taste and adjust—add a pinch more salt or a splash more lemon if needed.

Prep the veggies: While the pasta cools, chop tomatoes, cucumber, bell pepper, and onion. Halve the olives and crumble the feta. Chop the herbs.

Toss with half the dressing: Add the cooled pasta to a large bowl and pour in half the dressing. Toss well to lightly coat. This helps the pasta absorb flavor without getting soggy later.

Add the mix-ins: Fold in tomatoes, cucumber, bell pepper, onion, olives, and chickpeas if using. Add most of the herbs and feta, reserving a little for garnish.

Finish with more dressing: Add the remaining dressing a bit at a time until the salad tastes bright and well-seasoned. You may not need it all.

Rest and garnish: Let the salad sit for 15–20 minutes so the flavors develop. Top with the remaining feta and herbs before serving.

Adjust before serving: Cold pasta can mute flavors. Right before serving, taste and add a squeeze of lemon, a drizzle of olive oil, or a pinch of salt if it needs a lift.