Cook the pasta in salted boiling water until al dente, about 8 minutes. Drain and rinse under cold water until cool, then shake well to remove excess moisture.

Whisk together the olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper in a small bowl until emulsified, about 30 seconds.

Toss the cooled pasta with the artichokes, tomatoes, olives, red onion, and feta. Pour the dressing over and mix until coated. Taste and add up to ¼ teaspoon more salt or a squeeze of lemon if needed.

Fold in the fresh herbs. For the best flavor, let the salad sit on the counter for 10 minutes or refrigerate for at least 30 minutes before serving. Stir and finish with a drizzle of olive oil just before eating.