Cook the pasta according to package directions in a large pot of salted boiling water until al dente, usually about 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the diced cucumber, Roma tomatoes, chopped bell pepper, sliced red onion, Kalamata olives, and crumbled feta cheese.

In a small bowl, whisk together olive oil, lemon juice, wine vinegar, honey, Dijon mustard, minced garlic, oregano, and basil until emulsified.

Pour the dressing over the vegetable mixture and toss gently to coat everything evenly.

Fold in the chopped parsley and dill. Cover and refrigerate for at least 30 minutes before serving.