Bring a large pot of salted water to boil. Once boiling, add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water.

While the pasta cools, chop the cucumber, halved cherry tomatoes, and diced bell pepper. Slice the red onion thinly.

In a large mixing bowl, combine all the chopped ingredients.

Add the cooled pasta to the bowl with the vegetables.

Drizzle with olive oil and red wine vinegar, then sprinkle oregano, salt, and pepper. Toss everything together gently.

Crumble feta over the top and mix lightly until well-coated.