Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Drain and rinse briefly under cool water to stop the cooking and keep the salad from getting gummy.

Boil the eggs: While the pasta cooks, place eggs in a small pot and cover with cold water by 1 inch. Bring to a gentle boil, cover, turn off the heat, and let sit for 10–11 minutes. Transfer to an ice bath for 5 minutes, then peel.

Blanch the greens: If using green beans or peas, simmer them in the pasta water for 2–3 minutes until bright and crisp-tender. Rinse under cold water and drain well.

Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, honey, garlic, salt, pepper, and oregano. Taste and adjust salt or acidity as needed.

Prep the veggies: Halve the tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. Pat any wet vegetables dry with a paper towel so the salad doesn’t get watery.

Chop the eggs: Slice the hard-boiled eggs into quarters or chunks. Keep a few slices aside for garnish if you like.

Combine: In a large bowl, add the cooled pasta, green beans or peas, tomatoes, cucumber, bell pepper, red onion, and herbs. Pour over about two-thirds of the dressing and toss gently to coat.

Add eggs: Gently fold in the chopped eggs so they don’t break apart too much. Add more dressing if needed to lightly coat everything.

Season and rest: Taste and adjust salt, pepper, and lemon. Let the salad rest for 10–15 minutes so the flavors develop. Garnish with extra herbs or egg slices if you saved some.

Serve: Enjoy chilled or at room temperature. Add optional feta, capers, or olives right before serving if using.