Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente—usually 8-10 minutes depending on the shape. While the pasta cooks, peel and slice the cucumber into 1/2-inch half-moons, halve the tomatoes lengthwise for bite-sized pieces, and roughly chop the fresh parsley and mint. Once the pasta is cooked, drain it thoroughly and rinse with cold water to stop the cooking process and cool it down quickly. This ensures the pasta won't continue to soften and become mushy when combined with the dressing.

In a medium bowl, whisk together the red wine vinegar, dried oregano, garlic powder, salt, and black pepper. Slowly drizzle in the extra virgin olive oil while whisking to create an emulsified dressing that will coat the salad evenly. I like to add the oil gradually rather than all at once—this helps the vinegar and oil combine better for a more cohesive flavor throughout the salad.

In a large mixing bowl, combine the cooled pasta from Step 1 with the sliced cucumbers, halved tomatoes, chopped parsley, chopped mint, and feta cheese crumbles. Pour the dressing from Step 2 over the entire mixture and toss gently but thoroughly with two spoons or salad tongs until all components are evenly coated and distributed. The feta will soften slightly as it sits, which I love—it helps the cheese meld with the dressing and flavor the whole dish.

Transfer the dressed salad to the refrigerator and chill for at least 1 hour before serving. This resting time allows the flavors to meld together and the pasta to absorb the dressing, creating a more cohesive dish. Give it a quick toss before serving to ensure the dressing is evenly distributed.