Bring a large pot of salted water to a boil and add the rotini pasta, cooking until al dente (firm to the bite, usually 8-10 minutes). Drain the pasta thoroughly and rinse it under cold running water until completely cooled, tossing gently to ensure even cooling. This stops the cooking process and prevents the pasta from becoming mushy. Set aside in a large bowl.

In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, and fresh lemon juice as your base. Add the minced garlic, Dijon mustard, and honey, then season with the dried oregano, dried thyme, salt, and black pepper. Whisk vigorously until emulsified and well combined. I like to use a jar with a tight-fitting lid so I can shake everything together—it creates a more cohesive dressing and the jar doubles as a storage container later.

While the pasta cools or the dressing is being made, prepare all your fresh vegetables: halve the cherry tomatoes, dice the English cucumber into bite-sized pieces, finely dice the red onion, slice both the green and black olives, and measure out the fresh baby spinach. Doing all your prep work at once keeps the assembly smooth and ensures nothing gets forgotten.

Pour the prepared dressing over the cooled pasta and toss well to coat every piece. Add the prepared cherry tomatoes, cucumber, red onion, spinach, and both green and black olives, then toss everything together until evenly combined. I find it's best to dress the pasta first before adding the delicate ingredients like spinach—this way the pasta gets maximum flavor and the spinach stays fresher and doesn't get too saturated.

Gently fold in the crumbled feta cheese, being careful not to overmix and break it into tiny pieces. Taste the salad and adjust seasoning with additional salt and freshly ground black pepper as needed. Serve immediately or refrigerate for up to 24 hours—the flavors actually deepen as it sits, making it perfect for make-ahead meals.