Cook pasta in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.

In a large mixing bowl, combine the cooked pasta, diced cucumber, halved cherry tomatoes, diced green bell pepper, chopped red onion, sliced olives, and crumbled feta cheese.

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper to create the Greek dressing.

Pour the dressing over the pasta mixture and toss until everything is well coated.

Gently fold in the chopped fresh parsley.

Cover and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together.

Serve chilled as a refreshing side dish or a light main course.