Cook the pasta according to package directions. Drain, rinse under cold water, and drain again. Turn the pasta into a large bowl. Add the peppers, onion, tomatoes, spinach, sun-dried tomatoes, olives, capers, and broccoli. Using two wooden spoons, toss gently to combine. Drizzle the olive oil evenly over the salad and toss to coat. Drizzle the vinegar and the lemon juice evenly over the salad and toss gently to combine.
Add the oregano and the mint; add just alittle salt and pepper, as the sun-dried tomatoes, olive, and capers tend to be salty. Toss to combine. Taste for seasonings. Turn the salad onto a serving platter. Distribute the crumbled feta evenly over the top.