Cook the Risoni: Bring a large pot of salted water to a boil. Add the risoni pasta and cook according to the package instructions (usually 8-10 minutes). Once cooked, drain and rinse under cold water to cool the pasta.
Prepare the Vegetables and Cheese: While the pasta is cooling, dice the cucumber, halve the cherry tomatoes, slice the red onion and olives, and crumble the feta cheese. Chop the fresh herbs.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard (optional), salt, and pepper. Adjust seasoning to taste.
Combine the Salad: In a large mixing bowl, combine the cooled risoni, prepared vegetables, olives, feta, and fresh herbs.
Toss and Serve: Pour the dressing over the salad and toss to combine. Taste and adjust seasoning as needed. Serve immediately or chill for 30 minutes before serving for enhanced flavor.
