Bring a large pot of heavily salted water to a boil. Cook the penne pasta until al dente. Drain and rinse thoroughly under cold water to stop the cooking process. Drain completely and transfer to a large mixing bowl.

Toss the diced zucchini and whole cherry tomatoes in a hot skillet or on a sheet pan with a light drizzle of olive oil. Cook for 3–4 minutes over medium-high heat until the tomato skins blister and wrinkle, and the zucchini is tender with a light char. Set aside to cool slightly.

In a small bowl or jar, vigorously whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until fully emulsified.

Add the cooled blistered tomatoes, roasted zucchini, chopped sun-dried tomatoes, sliced English cucumbers, and halved Kalamata olives to the bowl with the penne pasta.

Pour the prepared lemon-herb vinaigrette evenly over the pasta salad. Toss gently using salad spoons until all elements are thoroughly coated.

Gently fold in the crumbled feta cheese and torn fresh basil leaves. Garnish with an extra sprinkle of red pepper flakes and a light dust of feta before serving. Serve immediately at room temperature or chill in the fridge for 30 minutes.