Step 1: Cook the pasta according to package directions until al dente. Drain well and rinse thoroughly with cold water to stop the cooking process and cool the pasta completely.
Step 2: While the pasta cooks, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely dice the red onion. Pit and halve the Kalamata olives. Chop the fresh dill and parsley.
Step 3: In a small bowl, whisk together all the ingredients for the lemon-herb vinaigrette: extra virgin olive oil, red wine vinegar, minced garlic, fresh lemon juice, dried oregano, salt, and black pepper. Whisk vigorously until well combined and emulsified.
Step 4: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely diced red onion, halved Kalamata olives, and crumbled feta cheese.
Step 5: Pour about three-quarters of the prepared vinaigrette over the pasta and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated.
Step 6: Add the chopped fresh dill and parsley to the salad and toss again.
Step 7: Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours, to allow the flavors to meld and the salad to chill completely.
Step 8: Before serving, give the pasta salad a good stir. If it seems a little dry, add the remaining vinaigrette a tablespoon at a time until it reaches your desired moisture level. Serve cold and enjoy!