Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente according to package directions — you want a firm bite, not mushy. Before draining, scoop out ½ cup of pasta water and set aside. Drain the pasta, rinse under cold running water until completely cool, and drain very well. Soggy pasta = a watered-down dressing situation.​

Combine all vinaigrette ingredients in a mason jar or small bowl. Shake or whisk until fully emulsified. Taste and adjust — more vinegar for brightness, more honey for balance, more salt if it feels flat. Set aside.

While the pasta cooks, drain and rinse the cannellini beans. Halve the cherry tomatoes. Drain and quarter the artichoke hearts and pat them dry with paper towels (this prevents the dressing from becoming watery). Slice the olives, roasted peppers, and red onion. Have everything ready to go.

In a large mixing bowl — and I mean large, this salad is generous — add the cooled pasta. Pour about ¾ of the vinaigrette over the pasta and toss until every piece is coated. Add the cannellini beans, cherry tomatoes, sun-dried tomatoes, artichoke hearts, olives, roasted red peppers, and red onion. Toss everything gently but thoroughly.

Add the arugula (or spinach), fresh basil, and parsley last. Fold them in gently so the greens don’t bruise. Taste the salad and add the remaining vinaigrette if needed. Season generously with salt, pepper, and red pepper flakes.

Transfer to your best serving bowl (presentation matters, always). Scatter the feta cheese, toasted pine nuts, and a few extra fresh basil leaves over the top. Drizzle with a little extra-virgin olive oil if serving immediately. If chilling first, hold the arugula, feta, and pine nuts and add them right before the salad hits the table.