Bring a large pot of generously salted water to a boil.
Cook the pasta according to package directions until al dente; drain and rinse under cold running water to cool the pasta and stop the cooking process; drain well and set aside.
In a large bowl, whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and ¾ teaspoon pepper.
Add the pasta, cucumbers, tomatoes, celery, feta cheese, corn, shallot, parsley and dill; toss to combine.
Allow the salad to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours.
When ready to serve, season to taste with salt and pepper.
Serve at room temperature
