In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.

While the pasta cooks, dice the cucumbers, bell peppers, and red onion. Halve the cherry tomatoes and slice the olives.

In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper until emulsified.

In a large mixing bowl, combine the cooled pasta, prepared vegetables, feta, and fresh parsley.

Pour the dressing over the salad, mixing gently to combine all the components. Taste and adjust seasoning if needed.

For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving.

Enjoy it as a side dish or a main meal!