1. Feta: cut into thick slices or large cubes. 2. Wash all vegetables thoroughly. 3. Bell pepper: slice thinly. 4. Onion: peel and slice thinly. 5. Peel the cucumber and onion. Slice the cucumber into half-moons, and thinly slice the red onion. Core and thinly slice the bell pepper. 6. Cut the tomatoes into bite-sized wedges, and prepare the salad leaves as you like. 7. In a large bowl, combine the tomatoes, cucumbers, bell pepper, salad leaves, sliced onion, olives, and feta cheese. 8. Sprinkle the dried oregano over the vegetables. Dress the salad with lemon juice, olive oil, salt, and freshly ground black pepper. 9. Gently toss the salad and serve immediately.

   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.