1-Bring a large pot of salted water to a boil and cook 16 ounces of short pasta, such as penne, bowtie, or fusilli, to al dente according to package instructions. This usually takes about 8-10 minutes.

2-Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and prevent sogginess.

3-In a large bowl, combine the cooked pasta with the prepared vegetables: 1 diced English cucumber, 1 pint of halved grape tomatoes, 1 diced yellow or orange bell pepper, 1/2 cup sliced pitted Kalamata olives, and 1/2 cup diced red onion.

4-For the dressing, start by mixing 1 large crushed garlic clove, 1 teaspoon dried oregano, 1/4 cup lemon juice, 2 tablespoons red wine vinegar, and 1/2 teaspoon Dijon mustard in a small bowl.

5-Gradually whisk in 1/3 cup extra virgin olive oil until the mixture is well combined, then add 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste.

6-Drizzle the dressing over the pasta and vegetable mixture in the large bowl, then add 3 ounces of crumbled feta cheese.

7-Toss everything gently to coat evenly, and chill the salad for 2 to 3 hours to let the flavors meld together.