Preparation

• In a jar or bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, tahini, Dijon mustard, honey, dried oregano, sea salt, and black pepper until smooth and emulsified. Set aside.
• In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes until fragrant and lightly golden. Transfer to a large bowl.
• In the same skillet, heat 2 tablespoons of olive oil, add shallots, and cook for 1-2 minutes until fragrant. Pour oil and shallots over pine nuts.
• Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve ¼ cup pasta water before draining.
• Add hot drained pasta to the bowl with the shallot-herb mixture. Toss to coat with oil and herbs.
• Add diced bell peppers, halved cherry tomatoes, olives, sun-dried tomatoes, chickpeas, and pepperoncini. Fold gently to combine.
• Pour dressing over the salad and toss until evenly coated. Adjust with reserved pasta water if needed. Gently fold in crumbled feta cheese just before serving.
• Serve the pasta salad warm, at room temperature, or chilled.