Start by bringing a large pot of salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente, usually around 8-10 minutes.

While the pasta cooks, wash and chop your vegetables. Halve the cherry tomatoes, dice the cucumbers, chop the bell peppers and red onion.

In a separate bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard. Add minced garlic, salt, and pepper.

Once your pasta has cooled, add it to the large bowl of chopped vegetables. Pour the dressing over the mixture and gently toss to combine.

Add crumbled feta cheese and chopped parsley. Mix gently to incorporate.

Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.