Make the vinaigrette 1–48 hours ahead: In a 500 ml jar, combine lemon juice, microplaned garlic, oregano, Dijon, honey, salt, and pepper. Shake violently for 30 seconds. Add all oils gradually while shaking constantly until thick and emulsified. Taste on a piece of bread — it should make you go “wow.” Refrigerate.

Bring 7 quarts water to a rolling boil with 3 tbsp salt. This is non-negotiable.

While waiting, slice mushrooms exactly 4 mm thick. Heat your largest sauté pan over high heat for 2 minutes. Add 3 tbsp olive oil. When shimmering, add half the mushrooms in one layer. Cook undisturbed 5 minutes until deep golden underneath. Flip, cook another 4 minutes. Transfer to a sheet pan to cool. Repeat with remaining mushrooms + 2 tbsp oil + minced garlic in the last 30 seconds. Spread to cool completely.

Cook pasta 60–90 seconds longer than package directions for al dente (usually 11–12 minutes total). Stir occasionally to prevent sticking.

While pasta cooks, drain artichokes and sun-dried tomatoes, reserving every drop of oil. Quarter artichokes, julienne tomatoes if needed.

Prepare ice bath: huge bowl of ice + cold water. When pasta is ready, drain and immediately shock in ice bath for 3 full minutes, stirring gently. This sets perfect texture. Drain very well in colander, shake off all water, and spread on a clean sheet pan to dry 5 minutes.

In your largest mixing bowl (or clean stockpot), combine cooled pasta, golden mushrooms, artichokes, sun-dried tomatoes, olives, pepperoncini, and drained/soaked red onion.

Give vinaigrette one more hard shake, then pour 1¼ cups over the salad. Toss gently but thoroughly with clean hands for 2 full minutes — every piece must be coated.

Cover tightly with plastic wrap pressed directly on surface (prevents drying). Refrigerate minimum 4 hours, ideally 24–48 hours. Taste after 12 hours — add more dressing if needed (pasta drinks it).

30–60 minutes before serving: remove from fridge, gently fold in crumbled feta, all fresh herbs, and toasted pine nuts if using. Transfer to a beautiful serving bowl, crack extra pepper on top, drizzle with a final thread of good olive oil, and garnish with lemon wedges. Watch it vanish.