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

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, and black olives.

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

Pour the dressing over the pasta salad and toss to combine. Top with crumbled feta cheese and serve chilled.