Make the lemon vinaigrette by combining olive oil, fresh lemon juice, lemon zest, dijon, sugar, shallot, garlic, sea salt, and freshly cracked pepper, to taste, together in a small glass jar. Seal with lid and shake to combine; set aside to allow flavors to mingle.
Cook the pasta in salted boiling water per package instructions until al dente. Drain the pasta and pour it into a large bowl.
Add half of the well-whisked vinaigrette and toss to coat evenly. Set aside to come to room temperature, about 20-30 minutes.
Make the pasta salad by adding the cucumber, baby tomatoes, dill, and parsley to the bowl. Drizzle with some of the remaining well-whisked vinaigrette to taste, and toss to coat evenly. Sprinkle with feta cheese crumbles. Taste & season with sea salt and freshly cracked pepper, to taste, if needed.
Set aside for 15 minutes to allow flavors time to mingle. Toss, serve, and enjoy.