1/4 cup extra virgin olive oil

3 tablespoons lemon juice

3 tablespoons red wine vinegar

2 tablespoons tahini or mayo

2 teaspoons dijon mustard

2 teaspoons honey

Kosher salt and black pepper

2 shallots, thinly sliced

1/2 cup mixed fresh herbs (basil, oregano, dill)

2 tablespoons pine nuts

Chili flakes

1/4 cup extra virgin olive oil

1 pound short-cut pasta

3/4 cup mixed Greek olives, pitted

2 bell peppers, chopped

1 cup chopped cucumber

1 cup cherry tomatoes, halved

1 cup canned chickpeas, drained

1/4 cup sliced pepperoncini

8 ounces feta cheese, crumbled