Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente — you want a slight bite so it does not turn mushy after chilling.

While the pasta cooks, whisk together olive oil, red wine vinegar, garlic, Dijon, honey, oregano, salt, and pepper in a bowl. Taste and adjust acidity or sweetness.

Drain the pasta and rinse briefly under cool water to stop the cooking and cool it down. Toss it in a large mixing bowl with a drizzle of olive oil to keep the pieces separate.

Add the halved tomatoes, diced cucumber, bell pepper, sliced onion, olives, and cheese to the bowl. Fold gently so the ingredients remain distinct and colorful.

Pour the vinaigrette over the pasta and vegetables, then toss until everything is evenly coated.

Stir in torn basil leaves and refrigerate for at least 30 minutes; flavors will marry and mellow.

Before serving, give it a final toss and taste — add a pinch more salt, pepper, or a splash of vinegar if it needs brightness.