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

In a mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.

In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.

Pour the dressing over the pasta salad and toss gently to combine.

Sprinkle with feta cheese and serve immediately or refrigerate for 30 minutes to allow flavors to meld.