Boil a large pot of water and add a generous pinch of salt. Cook your pasta according to the package instructions until al dente. Drain and let cool.

In a spacious mixing bowl, combine the cooled pasta, cherry tomatoes, diced cucumber, bell pepper, chopped red onion, crumbled feta cheese, and sliced olives.

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

Pour the dressing over the pasta salad, tossing gently to ensure everything is well-coated.

Serve chilled or at room temperature.