Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8-10 minutes.

Three minutes before the pasta is done, add broccoli florets to the boiling water.

Drain pasta and broccoli, then rinse under cold running water to cool.

Spread the drained pasta and broccoli on a clean towel to dry.

In a bowl, whisk together mayonnaise, olive oil, vinegar, mustard, garlic, oregano, salt, pepper, and optional red pepper flakes.

In a mixing bowl, combine pasta, broccoli, onion, tomatoes, olives, and feta. Toss to distribute.

Pour dressing over salad and toss gently to coat all ingredients.

Sprinkle pine nuts over the salad and gently mix.

Cover and refrigerate for at least 30 minutes to chill before serving.