Boil the Pasta: Start by bringing a large pot of salted water to a rolling boil over high heat. Add the fusilli pasta and cook for about 8-10 minutes, or until al dente, stirring occasionally to prevent sticking. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down.

Make the Dressing: In a mixing bowl, combine mayonnaise, sour cream, lemon juice, apple cider vinegar, Dijon mustard, honey, and a pinch of salt and black pepper. Whisk until smooth and well-blended.

Combine Pasta and Dressing: Once the pasta has cooled, transfer it to a large mixing bowl. Pour dressing over the pasta and gently toss to coat evenly.

Fold in the Veggies: Add cherry tomatoes, cucumber, red onion, and bell peppers to the pasta and dressing mixture, carefully folding them in.

Add Fresh Herbs: Stir in freshly chopped dill and parsley gently.

Incorporate Feta Cheese (Optional): If using feta, crumble it over the salad and gently fold it in.

Chill for Flavor Development: Cover the bowl and refrigerate for at least 1 hour.

Adjust Seasoning and Serve: Taste and adjust seasoning; serve chilled.