Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Drain and immediately toss with a tablespoon of olive oil.

In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, red bell pepper, sliced red onion, and torn basil.

In a small jar or bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard if using, honey, and a pinch of salt and pepper until the dressing is silky and glossy.

Add the warm pasta to the vegetables. Pour the dressing over and toss gently until coated.

Sprinkle in the crumbled feta or torn mozzarella and the toasted nuts. Taste and adjust seasoning as necessary.

Refrigerate for at least 30 minutes to let flavors meld before serving.