Fill a large pot with salted water and bring it to a rolling boil—this takes about 10 minutes and you can use this time for prep. While waiting, mince the garlic, slice the cherry tomatoes into halves or quarters, stack the basil leaves and thinly slice them into ribbons, and crumble the feta cheese into bite-sized pieces. Having everything prepped before the pasta finishes cooking ensures a smooth assembly.

In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, and minced garlic until well combined and emulsified. The acidity from the fresh lemon juice will brighten the entire salad, so don't skip the fresh squeeze. Let this sit while the pasta cooks—it allows the flavors to meld beautifully.

Once the salted water is boiling, add the farfalle and cook according to package directions, usually 9-11 minutes, stirring occasionally. I always fish out a piece a minute before the suggested time to test—you want it tender but still with a slight firmness in the center. Drain the pasta in a colander and rinse thoroughly with cold water until completely cooled; this stops the cooking and ensures it won't get mushy.

Transfer the cooled pasta to a large mixing bowl and pour the dressing from Step 2 over it, tossing gently to coat evenly. Add the crumbled feta, sliced tomatoes, and basil ribbons from Step 1, then toss again with a light hand—you want everything combined but the cheese and tomatoes to stay intact, not crushed. Taste the salad and season generously with salt and pepper to your preference.