Start by bringing a large pot of water to a boil. Add the pasta and cook it according to the package instructions until it reaches an al dente texture.

Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Drain well and set aside.

While the pasta is cooking, prepare the dressing. In a large mixing bowl, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper. Whisk everything together until the dressing becomes well combined and slightly thickened.

Next, add the vegetables directly into the bowl with the dressing. Include the halved cherry tomatoes, cucumbers, diced bell pepper, chopped red onion, and sliced olives. Mix well so that all the vegetables are coated with the dressing.

Let them sit for a few minutes to marinate and release their natural juices.

Once the pasta has cooled and drained completely, add it to the bowl along with the crumbled feta cheese. Gently toss everything together until evenly combined.

Taste the salad and adjust seasoning if needed. You can add more lemon juice, salt, or pepper depending on your preference.

Serve immediately or chill in the refrigerator for a more refreshing flavor.