Fusilli with Roasted Red Peppers, Feta, and Herb Dressing

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2 tablespoons lemon juice

1/2 cup extra-virgin olive oil

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup mixed fresh herbs (basil, oregano, thyme), finely chopped

1 pound fusilli or other spiral pasta

1/2 red onion, sliced

2 1/2 ounces sliced black olives

1 (12-ounce) jar roasted sliced red peppers, drained

4 ounces crumbled feta cheese