Step 1: Cook the pasta according to package directions in salted water until al dente. Once cooked, drain the pasta and rinse thoroughly with cold water to stop the cooking process and cool it down.
Step 2: While the pasta is cooking, prepare all your vegetables. Halve the cherry tomatoes, dice the cucumber and green bell pepper, thinly slice or finely dice the red onion, and halve the Kalamata olives. Chop the fresh parsley.
Step 3: In a small bowl or a jar with a lid, whisk together all the dressing ingredients: extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, and black pepper. Taste and adjust salt as needed.
Step 4: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced green bell pepper, sliced red onion, Kalamata olives, and crumbled feta cheese.
Step 5: Pour the prepared zesty lemon herb dressing over the pasta and vegetable mixture. Toss gently but thoroughly until all the ingredients are evenly coated.
Step 6: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for 2-3 hours.
Step 7: Before serving, give the pasta salad another gentle toss and sprinkle with the fresh chopped parsley for a burst of fresh flavor and color. Serve chilled.