Cook the pasta in salted water until al dente
Rinse thoroughly under cold water, then drain thoroughly. You will end up with about 3 cups cooked pasta.
Immediately toss the pasta with the olive oil and the lemon juice. The pasta itself will absorb both the lemon juice and the oil. This can be done up to a day in advance.
Cook the peas very briefly (one minute in boiling water) and rinse under cold water and drain thoroughly.
Toss the peas and mint with the pasta.
Add salt and pepper (you can add more or less to suit your personal taste)
Fold in the lemon zest
Add the finely chopped red onions
Add Feta Cheese (skip this step or substitute with Vegan cheese to remain Vegan-friendly)
Chill the salad in the refrigerator for at least an hour but up to 12 hours, then serve, tossing again before it goes to the table.