1. Cook the Pasta: - Bring a large pot of salted water to a boil. - Add the pasta and cook according to the package instructions until al dente. - Drain the pasta and rinse under cold water to stop the cooking process. Let it cool completely. 2. Prepare the Dressing: - In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper until well combined. 3. Assemble the Salad: - In a large bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives (if used), feta cheese (if used), and parsley. - Pour the dressing over the salad and toss gently to combine, making sure all the ingredients are well coated. 4. Chill: - Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld together. 5. Serve: - Give the salad a final toss before serving, and adjust seasoning if needed.

   1. Cook the Pasta: - Bring a large pot of salted water to a boil. - Add the pasta and cook according to the package instructions until al dente. - Drain the pasta and rinse under cold water to stop the cooking process. Let it cool completely. 2. Prepare the Dressing: - In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper until well combined. 3. Assemble the Salad: - In a large bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives (if used), feta cheese (if used), and parsley. - Pour the dressing over the salad and toss gently to combine, making sure all the ingredients are well coated. 4. Chill: - Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld together. 5. Serve: - Give the salad a final toss before serving, and adjust seasoning if needed.