While the pasta water comes to a boil, prepare all your vegetables to save time later. Peel and slice the cucumber into 1/4-inch half moons, dice the bell pepper into 1/2-inch pieces, halve or quarter the tomatoes depending on their size, and finely dice the red onion. Place each prepared vegetable in separate bowls or on a cutting board. I like to prepare the onion last since its pungent aroma can linger on your knife and cutting board.

Bring a large pot of salted water to a rolling boil and add the dry pasta. Cook according to package directions until al dente (firm to the bite), which typically takes 8-12 minutes depending on the pasta shape. Drain the pasta in a colander and immediately rinse under cold running water until completely cooled—this stops the cooking process and prevents the pasta from becoming mushy in the salad.

In a small bowl or jar, whisk together the red wine vinegar, extra virgin olive oil, garlic powder, and oregano until well combined. Taste and season with salt and freshly ground black pepper to your preference. This homemade dressing will give you much better flavor than relying solely on the pre-made Greek dressing, which I find tends to be too heavy on its own.

In a large serving bowl, add the cooled pasta from Step 2 along with all the prepared vegetables from Step 1, the olives, and crumbled feta. Pour in both the homemade dressing from Step 3 and the Greek dressing, then gently toss everything together until all components are evenly coated and distributed. Finish with the fresh chopped parsley and give one final gentle toss to incorporate it throughout.