Step 1: Cook the pasta according to package directions in generously salted water until al dente. Drain the pasta immediately and rinse thoroughly with cold water to halt the cooking process and cool it completely. This prevents mushiness and ensures the pasta maintains a firm texture.
Step 2: While the pasta cooks, 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. Roughly chop the fresh parsley.
Step 3: In a small bowl or a jar with a tight-fitting 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 the dressing and adjust the salt as needed to your preference.
Step 4: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced green bell pepper, sliced red onion, halved Kalamata olives, and the crumbled feta cheese.
Step 5: Pour the prepared zesty lemon herb dressing over the pasta and vegetable mixture. Toss gently but thoroughly, ensuring all the ingredients are evenly coated with the delicious dressing.
Step 6: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. For the best taste, chilling for 2-3 hours or even overnight is recommended.
Step 7: Before serving, give the pasta salad another gentle toss and sprinkle with the fresh chopped parsley for a burst of vibrant color and fresh herb flavor. Serve chilled as a delightful side dish or a light main.