Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and chopped parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and pepper until well combined.
Pour the dressing over the pasta salad and toss to coat evenly.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve cold and enjoy!
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 350 kcal | Servings: 6 servings
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