1 Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package instructions (about 8–10 minutes).

2 Drain the pasta and rinse under cold water to stop cooking; let drain well and transfer to a large salad bowl.

3 While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red pepper, and thinly slice the red onion.

4 In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt and pepper to make the dressing.

5 Add the tomatoes, cucumber, bell pepper, red onion and Kalamata olives to the bowl with pasta.

6 Pour the dressing over the pasta and vegetables and toss gently to combine, ensuring everything is evenly coated.

7 Fold in most of the crumbled feta, reserving a little for garnish, and add the chopped parsley. Taste and adjust seasoning with more salt, pepper or lemon if needed.

8 Chill the salad in the fridge for at least 20 minutes to let flavors meld (optional but recommended).

9 Before serving, sprinkle the remaining feta and an extra drizzle of olive oil. Serve cool or at room temperature.