Bring a large pot of salted water to a boil and cook 20 ounces cheese tortellini according to package directions until just tender, approximately 6–8 minutes.

Drain the tortellini and spread onto a tray or sheet pan to cool for 10–15 minutes.

Place 1 cup diced cucumber and 1 cup halved cherry tomatoes into a bowl with a small pinch of salt and let rest for 10 minutes, then lightly drain excess moisture.

In a small bowl whisk together ⅓ cup olive oil, 3 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 grated garlic clove, 1 tablespoon dried oregano, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon kosher salt, and ½ teaspoon black pepper.

In a large bowl combine the cooled tortellini, 1 cup diced cucumber, 1 cup halved cherry tomatoes, 1 cup diced red bell pepper, ½ cup diced yellow bell pepper, ¾ cup halved Kalamata olives, ¼ cup sliced red onion, ¼ cup chopped parsley, and 2 tablespoons chopped dill.

Pour the dressing over the salad and gently fold until evenly coated.

Fold in 6 ounces crumbled feta cheese.

Refrigerate for 30 minutes before serving.

Garnish with additional feta, fresh herbs, and lemon wedges before serving.