In a jar, combine dried oregano, dried thyme, minced garlic, red wine vinegar, fresh lemon juice, extra virgin olive oil, and a pinch of fine sea salt and black pepper. If desired, add honey or maple syrup. Seal and shake for about 30 seconds until emulsified.

Bring a pot of salted water to a rolling boil. Add cheese tortellini and cook according to package instructions, about 3–5 minutes. Drain and rinse under cold water to cool.

In a large mixing bowl, combine cooled tortellini, chopped red onion, diced cucumber, halved cherry tomatoes, drained artichoke hearts, Kalamata olives, and sliced pepperoncini. Mix gently.

Pour the Greek dressing over the salad and toss until well coated.

Cover and chill for at least 2–4 hours, preferably overnight, to meld flavors.

Before serving, taste and adjust seasoning. Garnish with feta and parsley if desired.