Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.

Drain the pasta and rinse with cold water until cooled. Set aside to drain thoroughly.

In a small skillet, heat olive oil over medium heat. Add minced garlic and sauté for 4-5 minutes until fragrant and lightly browned.

Remove garlic and oil from heat. In a bowl, whisk together rice vinegar, red wine vinegar, lemon juice, Dijon mustard, honey, mayonnaise, lemon zest, salt, and pepper.

Slowly drizzle the cooled garlic-infused oil into the dressing while whisking until combined.

Add the cooked pasta to a large mixing bowl. Pour dressing over and toss to coat evenly.

Stir in fresh herbs, sliced red onion, peas, feta cheese, toasted pine nuts, and pepper. Toss until well combined.

Serve immediately or refrigerate for up to 2 hours before serving.