Boil a large pot of salted water over high heat.

Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.

Drain the pasta in a colander and rinse under cold water to stop the cooking process.

While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, chop the bell pepper, and finely chop the red onion.

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese.

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.

Pour the dressing over the pasta salad mixture and gently toss to combine.

Transfer to a serving bowl and garnish with fresh parsley if desired.

Serve chilled or at room temperature.