Cook the pasta according to package instructions. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and black olives.

In a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, minced garlic, oregano, salt, and black pepper.

Add the cooled pasta and feta cheese to the vegetable mixture. Pour the dressing over and toss to combine. Serve chilled or at room temperature.