1. Bring a large pot of salted water to a boil (about 1 tablespoon salt per 4 quarts of water). Add pasta and cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.

2. Drain pasta in a colander and rinse under cold water to cool. Shake off excess water and transfer to a large mixing bowl.

3. While pasta cooks, slice cucumbers into thin half-moons or quarters. Thinly slice red onion and chop dill. Soak onion slices in cold water for 10 minutes if a milder flavor is desired, then drain and pat dry.

4. In a small bowl, whisk together olive oil, white wine vinegar, lemon juice, minced garlic, honey, salt, and pepper until smooth and emulsified. Adjust sweetness or acidity to taste.

5. Pour dressing over pasta, add cucumbers, red onion, and dill. Toss gently but thoroughly to coat evenly.

6. If using, fold in feta cheese and cherry tomatoes.

7. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.

8. Stir before serving and add extra black pepper or fresh herbs if desired. Serve cold or at room temperature.