Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of rotini or fusilli pasta, ensuring it cooks until al dente, which typically takes about 7–9 minutes. Once done, drain the pasta in a colander and rinse it immediately under cold water to stop the cooking process and cool it down.

In a separate mixing bowl, combine ½ cup of mayonnaise, ½ cup of sour cream, and 2 tablespoons of Dijon mustard. Whisk the mixture until it's creamy and smooth. Gradually add 2 tablespoons of white wine vinegar, stirring well. Season the dressing with salt and pepper to taste.

In a large mixing bowl, add the cooled pasta, 1 cup of sliced banana peppers, 1 diced cucumber, and 1 cup of halved cherry tomatoes. Crumble in ½ cup of feta cheese. Gently toss these ingredients to evenly distribute the flavors before adding the dressing.

Pour the prepared dressing over the pasta mixture. Using a spatula, carefully stir until each piece is well-coated with the dressing.

Cover the bowl with plastic wrap or transfer the pasta salad to an airtight container. Refrigerate for at least one hour; this allows flavors to meld beautifully.