Step 1: Cook the pasta. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain thoroughly and rinse immediately with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
Step 2: Prepare the vegetables. While the pasta cooks and cools, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and dice both red and yellow bell peppers. Ensure all pieces are roughly uniform in size for aesthetic appeal and even distribution of flavors.
Step 3: Make the dressing. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is well combined and emulsified. Taste and adjust seasonings as needed, aiming for a tangy and well-balanced flavor.
Step 4: Combine ingredients. In a large mixing bowl, add the cooled pasta, the prepared chopped vegetables (cherry tomatoes, cucumber, red onion, red bell pepper, yellow bell pepper), and the crumbled feta cheese.
Step 5: Dress the salad. Pour the prepared dressing over the pasta and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the flavorful dressing.
Step 6: Add fresh herbs. Stir in the freshly chopped parsley and basil. These fresh herbs add a final burst of vibrant flavor and color to the salad.
Step 7: Chill and serve. Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 30 minutes, or preferably 2-4 hours, to allow the flavors to meld and deepen. Before serving, give the pasta salad another good toss and adjust seasoning if necessary. Serve chilled.