Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes).

Drain the pasta in a colander and rinse with cold water to cool it quickly. Drain well.

While the pasta is cooking, prepare the vegetables by dicing the bell pepper and cucumber, halving the cherry tomatoes, chopping the red onion, and slicing the olives.

In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper to make the dressing.

In a large mixing bowl, combine the cooled pasta, chopped vegetables, and sliced olives. Drizzle the dressing over the salad.

Toss everything together gently until the dressing is evenly distributed.

Sprinkle the crumbled feta cheese on top and give one last gentle mix.

Taste and adjust seasonings if needed. Serve immediately, or chill in the fridge for extra flavor and freshness.