Cook the pasta according to package directions until al dente, then drain and rinse with cold water.

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

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

In a large bowl, combine the cooled pasta, chopped vegetables, and crumbled feta cheese.

Pour the dressing over the pasta mixture and toss gently to ensure all ingredients are coated.

Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld.