Cook pasta in a large pot with a generous amount of salt until al dente - time will be dependent on pasta used, so follow instruction on the package.
While the pasta is cooking, prepare the dressing by combining all ingredients into a small mixing bowl, whisking together until mixed. Place in a covered dish and into the refrigerator until ready to use.
Once the pasta is ready, drain while running under cold water approximately 60-90 seconds or until the pasta has cooled through. It helps to either use your hand or a spoon to stir the pasta to ensure it cools quickly and evenly.
Into a large serving bowl, combine pasta and vegetables listed above. Add dressing and toss to coat, followed by the feta cheese and diced avocado.
Serve garnished with additional avocado, feta cheese, basil, and oregano.
Notes
Prep the night before or the day of. Simply add the romaine, arugula, and avocado just before serving. The greens will soften and the avocado will turn quickly if left to sit/soak overnight.
If you cannot find lemon olive oil in your local grocery store, simply combine olive oil and lemon juice together. I would recommend 1/3 cup of olive oil with 1/4 cup of freshly squeezed lemon juice.
I recommend cooking the pasta with a generous amount of salt in the water until it reaches an al dente texture. Once drained, run under cold water until the pasta reaches a cool temperature. The salt will help prevent the pasta from clumping together and the cold water will help speed up the cooling process, thus cutting back on prep time.