Prepare and chop all of the ingredients: Cherry tomatoes, drain and rinse beans, chop artichokes, zucchini, olives, red onion, Italian parsley and feta cheese.
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, or until al dente.
Drain and rinse well under cold water.
Transfer cooked pasta to a bowl, mix in 1 tablespoon olive oil (so that it doesn’t stick together) and set aside to cool down to room temperature.
Make the dressing: In a separate bowl, whisk together all of the vinaigrette ingredients until well blended. Season to taste with pepper. Place in the fridge until ready to use. Whisk together again right before pouring over the salad.
Add to the bowl of pasta- cherry tomatoes, Romano beans, artichokes, zucchini, red onion, olives and parsley.
Remove vinaigrette from the refrigerator and whisk again before adding to the salad. Start by drizzling some vinaigrette all over the salad and toss gently to combine. Always remember the golden rule: You can always add more! Start with a little bit of dressing/ vinaigrette and add more if necessary. You don't want a soggy salad!
Add feta cheese then toss all ingredients together! For the best results, cover and refrigerate for at least 1 to 2 hours before serving.