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 and rinse with cold water to stop the cooking. Set aside.

While the pasta is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, finely slice the red onion, slice the olives, and chop the parsley.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, pepper, and dried oregano until well combined.

In a large mixing bowl, combine the cooked and cooled pasta, all the vegetables, olives, feta cheese, and parsley.

Pour the dressing over the salad and toss everything gently to coat evenly.

Taste and adjust seasoning if needed. Let the salad sit for about 10 minutes before serving to allow flavors to meld.