Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (usually 9-11 minutes).

Drain the pasta in a colander and immediately rinse with cold water to stop the cooking process and cool it down. Shake well to remove excess water.

While the pasta is cooking, prepare the vinaigrette. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper.

Whisk vigorously or shake the jar until the dressing is emulsified and well combined. Set aside.

In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and halved Kalamata olives.

Pour the prepared vinaigrette over the pasta and vegetables. Toss gently until everything is evenly coated.

Gently fold in the crumbled feta cheese and chopped fresh parsley, being careful not to break up the feta too much.

For the best flavor, cover and refrigerate for at least 20-30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.