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. Whisk until the tahini is fully incorporated and the dressing is smooth and emulsified. Taste and adjust seasoning as needed. Set aside while you prepare the other components—this allows the flavors to meld beautifully.
• In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, shaking the pan frequently until fragrant and lightly golden. Transfer to a large bowl and set aside. In the same skillet, heat 2 tablespoons of olive oil over medium heat until it's shimmering and just beginning to sizzle. Add the thinly sliced shallots and cook for 1-2 minutes just until fragrant—we want them softened but still with some texture and bite. Pour the warm oil and shallots directly over the pine nuts in the bowl, then add the fresh herbs and red chili flakes.
• Bring a large pot of salted water to a rolling boil and cook the rotini or fusilli according to package directions until al dente. Reserve ¼ cup of pasta water before draining, then add the hot drained pasta directly to the bowl with the shallot-herb mixture from Step 2. The pasta's residual heat will finish softening the herbs and allow the oil to coat each piece beautifully.
• Add the diced bell peppers, halved cherry tomatoes, pitted and halved olives, chopped sun-dried tomatoes, rinsed chickpeas, and sliced pepperoncini to the pasta mixture. Fold gently to combine all components, being careful not to break the pasta or crush the delicate tomatoes.
• Pour the dressing from Step 1 over the salad and toss thoroughly until every component is evenly coated. Add reserved pasta water a tablespoon at a time if needed to loosen the dressing.
• Gently fold in the crumbled feta cheese just before serving and adjust seasoning with additional salt and pepper as desired. Serve the pasta salad warm, at room temperature, or chilled.