1. In a large bowl, combine the shredded green cabbage, grated carrot, and shredded red cabbage (if using). 2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and well combined. 3. Pour the dressing over the shredded vegetables. Toss well to ensure that all the vegetables are evenly coated with the dressing. 4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together. 5. Serve: Give the coleslaw a final toss before serving. Adjust seasoning with additional salt and pepper if needed.

   1. Cook the Pasta: - Bring a large pot of salted water to a boil. - Add the pasta and cook according to the package instructions until al dente. - Drain the pasta and rinse under cold water to stop the cooking process. Let it cool completely. 2. Prepare the Dressing: - In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper until well combined. 3. Assemble the Salad: - In a large bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives (if used), feta cheese (if used), and parsley. - Pour the dressing over the salad and toss gently to combine, making sure all the ingredients are well coated. 4. Chill: - Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld together. 5. Serve: - Give the salad a final toss before serving, and adjust seasoning if needed.