Begin by bringing a large pot of salted water to a rolling boil. Add pasta and cook until al dente, usually 8 to 10 minutes, then drain.

Rinse the pasta under cold running water to halt the cooking process and cool it down. Drain thoroughly.

Prepare vegetables by dicing cucumbers, chopping the red bell pepper, and slicing the red onion. Pit and halve kalamata olives, and chop dill and parsley.

In a medium bowl, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and black pepper until smooth.

In a large serving bowl, combine cooled pasta, cucumbers, red bell pepper, red onion, olives, feta cheese, and chopped herbs. Toss gently to mix.

Drizzle the dressing over the salad mixture and toss gently to ensure all ingredients are coated.

Cover the salad and chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Before serving, gently toss again and serve chilled.