Start by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.

While the pasta cooks, prep your veggies. Dice the cucumber, halve the cherry tomatoes, chop the bell pepper, and finely chop the red onion.

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.

Once the pasta is cooked, drain and rinse it under cold water to cool it down quickly.

In a large mixing bowl, combine the pasta, cucumber, cherry tomatoes, onion, bell pepper, and parsley.

Pour the dressing over the pasta and vegetables. Toss everything together until the salad is well-coated. If you’re using feta cheese, gently fold it in at this stage.

For the best results, refrigerate the Cucumber Pasta Salad for at least 30 minutes before serving.

Serve chilled or at room temperature. Enjoy your refreshing and colorful Cucumber Pasta Salad!