Cook pasta according to package directions, in salted water for more flavor. Allow to cool slightly and toss with a little water or olive oil to prevent sticking.
Place the olive oil, vinegar, lemon juice and Greek seasoning into a jar. Put the lid on and shake to mix the dressing ingredients together. Set aside.
In a large bowl, toss together cooked pasta, tomatoes, onion, cucumber, artichoke hearts, and olives.
Pour the dressing over the salad and toss to coat. Taste to see if you need more Greek seasoning or salt, add additional seasonings if desired.
Refrigerate until ready to serve - I personally think it tastes better if the pasta salad is left to soak up all the flavor for a few hours in the fridge.
Sprinkle crumbled Feta cheese on top, before serving! Store in the fridge, in an airtight container, for up to 3 days.
Storage/Make Ahead:You can store your leftover pasta salad in the fridge, in an airtight container, for up to 3 days. I actually think it tastes great on day two or three. The pasta has soaked in some that dressing and each bite is bursting with flavor. Before enjoying the leftover pasta salad, you may want to toss it with a bit more dressing as the pasta will absorb some of the dressing as it sits.