Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8–10 minutes.

During the last 3 minutes of cooking, add broccoli florets to the pot.

Drain the pasta and broccoli mixture using a colander, then rinse under cold water.

Spread the pasta and broccoli on a kitchen towel to dry thoroughly.

In a mixing bowl, whisk together mayonnaise, olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until smooth.

In a large bowl, combine cooked pasta, broccoli, red onion, sun-dried tomatoes, olives, and feta cheese.

Pour the dressing over the salad and toss until evenly coated.

If using, sprinkle pine nuts over the top. Consider toasting them in a skillet for added flavor.

Cover and refrigerate for at least 30 minutes before serving.