Step 1: Cook the pasta according to package directions until al dente. Drain well and rinse under cold water to cool completely. Set aside in a large bowl.
Step 2: While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper (if using), thinly slice the red onion, and halve the pitted Kalamata olives. Crumble or dice the feta cheese.
Step 3: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, chopped fresh parsley, and chopped fresh oregano. Season with salt and black pepper. Taste and adjust seasonings as desired.
Step 4: Add the prepared cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and feta cheese to the bowl with the cooled pasta.
Step 5: Pour the dressing over the pasta and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
Step 6: Cover the bowl and refrigerate for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld. Give it another gentle toss before serving. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.