Boil the pasta: Bring a medium pot of salted water to a boil. Cook pasta until just past al dente for a softer salad bite (check 1–2 minutes beyond package directions). Drain and rinse briefly under cool water to stop cooking.

Dry it out: Shake off excess water and spread the pasta on a plate or shallow bowl for 2–3 minutes. This keeps the dressing from getting watered down.

Make the dressing: In a small jar or bowl, whisk together olive oil, vinegar or lemon juice, Dijon, garlic, honey (if using), a pinch of salt, and a few grinds of pepper until slightly thickened. Taste and adjust—add more acid for brightness, more oil for richness, or salt to pop the flavors.

Chop the veg: Halve tomatoes, chop cucumber and bell pepper, and mince the onion. If using olives or artichokes, slice them now. Roughly chop herbs.

Combine: In a mixing bowl, add pasta, veggies, and your chosen protein and cheese (if using). Drizzle over about two-thirds of the dressing.

Toss and taste: Mix gently until coated. Add the remaining dressing if needed. Finish with herbs, Parmesan, and red pepper flakes if you like.

Chill: For best flavor, chill 20–30 minutes. If eating right away, it’s still great—just expect a slightly milder flavor that intensifies over time.

Serve: Top with a final pinch of salt, pepper, and a squeeze of lemon if you have it. Enjoy cold.