Boil water in a large saucepan. Add a pinch of salt and the pasta. Cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces.

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

In a large bowl, combine the drained pasta, prepared veggies, Kalamata olives, and crumbled feta cheese.

Pour the dressing over the salad and toss well to combine all the ingredients. Taste and adjust seasoning as needed.

Garnish with fresh parsley on top. Serve chilled or at room temperature.