Cook the pasta according to package directions until al dente. Drain and allow to cool.
Add pasta and all chopped veges to a large salad bowl. Make the dressing by adding all dressing ingredients to a jar and shaking well to combine and pour over the salad or alternatively pour over store bought dressing. Mix together well.
Top with feta & fresh basil.
Refrigerate until ready to serve.
Pasta salad will keep well in the fridge for 3-4 days.