Combine the basil, oregano, canola oil, olive oil, red wine vinegar, garlic, sea salt and freshly cracked pepper, to taste, and a pinch of sugar together in a bowl. Whisk until well combine then set aside for flavors to mingle.
Cook the pasta per instructions in salted water. Drain then rinse a bit with cold water. Combine the cooled pasta with the tomatoes, cucumber, olives, roasted bell pepper, red onion, and feta cheese together in a bowl. Pour the vinaigrette on top and mix until coated evenly. Place into the refrigerator until ready to serve. Enjoy.