Boil a large pot of salted water. Cook pasta until al dente, then drain and rinse with cold water. Let excess water drip.

Heat olive oil in a skillet over medium/high heat. Add minced garlic, sprinkle with ¼ teaspoon salt, and sauté until golden. Set aside to cool.

For the dressing, whisk together rice vinegar, red wine vinegar, lemon juice, Dijon mustard, honey, mayo, lemon zest, and ½ teaspoon salt.

Slowly add cooled garlic and olive oil to the dressing while whisking.

Toss cooled pasta with the dressing in a large bowl.

Add fresh herbs, red onion, peas, and remaining salt (if needed) to the bowl and toss.

Top with feta, pine nuts, and pepper.

Serve immediately or chill in the refrigerator.