Begin by cooking the pasta according to the packet instructions, then drain and let cool.
Once the pasta is cooled, add all of the vegetables (celery, cucumber, dill pickles, olives, capers, scallions, preserved lemon) and mix well with with some salad servers. Next, dress with the Brightland ROSETTE garlic olive oil and TRELLIS red wine vinegar. Season to taste with salt, pepper and the red pepper flakes.
Crumble half of the feta into the salad and mix again. Finally, crumble the rest of the feta on top of the salad, and serve!