Cucumber Tomato Pasta Salad with Feta

Instructions:

1. Cook the pasta in a large pot of heavily salted water until al dente (usually 1–2 minutes less than package directions). Drain and rinse briefly with cold water to stop the cooking process and remove excess starch.
2. Dice the cucumber into uniform pieces, halve the cherry tomatoes, and finely mince the red onion.
3. In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper until the mixture is thickened and fully combined.
4. In a large mixing bowl, combine the cooled pasta and chopped vegetables. Pour the dressing over the mixture and fold gently using a spatula.
5. Fold in the crumbled feta and fresh parsley.
6. Refrigerate for at least 1 hour before serving to allow the flavors to meld.