Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain, refresh in cold water and drain thoroughly.
Meanwhile, cook the broad beans in a separate saucepan of lightly salted boiling water for 4–5 minutes until just tender. Drain and plunge into ice-cold water to cool. Peel off the skins.
Whisk the dressing ingredients together in a small bowl and season with salt and pepper.
Put the beans in a serving dish and stir in the pasta, tomatoes and herbs. Toss with the dressing. Season with pepper and scatter over the feta. Serve immediately.