In a large mixing bowl, whisk together ¼ cup of extra virgin olive oil, 3 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Add 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 1 teaspoon of dried oregano, and season with ¼ teaspoon of salt and a couple of twists of black pepper. Crumble in 1 cup of feta cheese, gently mixing until well combined. Let the dressing marinate while preparing the other ingredients.

Bring a large pot of salted water to a boil over high heat. Add 8 ounces of short pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta and quickly rinse it under cold water to stop the cooking process. This will help maintain the crispness of the vegetables. Add the warm pasta to the bowl with the marinated feta dressing.

To the bowl with the pasta and feta dressing, add 1 cup of quartered cherry tomatoes, ⅔ cup of diced cucumber, ¼ cup of halved olives, 3 diced peaches or nectarines, and 1 diced avocado. Sprinkle in ⅓ cup of thinly sliced fresh basil to enhance the flavor. Toss everything gently but thoroughly, ensuring that all ingredients are evenly coated with the creamy dressing.

Plate the peach and creamy feta summer pasta salad immediately for the best flavor and freshness. If you're preparing the salad ahead of time, wait to add the diced avocado and peaches until just before serving to keep them vibrant and fresh.