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

Strain the pasta and rinse with cold water until the pasta is cold. Let sit to drain excess water.

Heat olive oil in a small skillet over medium/high heat.

Add minced garlic to the skillet; sprinkle with ¼ teaspoon salt and toss. Sauté for 4-5 minutes until browned. Remove from heat and cool.

Whisk rice vinegar, red wine vinegar, lemon juice, dijon mustard, honey, and mayo in a bowl until combined. Add lemon zest and remaining salt.

Slowly pour cooled garlic oil into dressing while whisking.

Add cooled pasta to a large bowl. Pour dressing over and toss to coat.

Add herbs, red onion, peas, feta, pine nuts, and pepper. Toss again.

Top with feta crumbles, toasted pine nuts, and freshly ground pepper.

Serve immediately or refrigerate to chill.