Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just al dente, usually 1–2 minutes less than the package suggests. Drain and rinse briefly under cool water to stop the cooking and remove excess starch.

Dry the pasta: Shake off any extra water and let the pasta sit in the colander for a few minutes. Toss with a drizzle of olive oil to prevent sticking.

Make the dressing: In a jar or bowl, whisk together olive oil, lemon zest and juice, red wine vinegar, garlic, Dijon, dried oregano, a pinch of salt, and black pepper. Taste and adjust acidity and seasoning. It should be bright and tangy.

Prep the veggies: Halve the tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and chop the parsley (and dill or mint, if using). Halve the olives and crumble the feta.

Tame the onion: If you’re sensitive to sharp onion, soak the slices in cold water for 5–10 minutes, then drain and pat dry. This keeps flavor without the harsh bite.

Combine: In a large bowl, add the cooled pasta, tomatoes, cucumber, bell pepper, red onion, olives, and capers (if using). Pour over about two-thirds of the dressing and toss gently.

Add feta and herbs: Fold in the feta and fresh herbs. Add more dressing as needed to coat but not drown the salad.

Rest: Let the salad sit for 15–20 minutes at room temperature, or chill for up to 2 hours. The flavors meld and improve as it rests.

Final seasoning: Taste before serving. Add a pinch of salt, more pepper, a squeeze of lemon, or a dash of vinegar if it needs a lift.

Serve: Enjoy cold or at cool room temperature. Garnish with a sprinkle of oregano and extra parsley for a fresh look.