Begin by bringing a large pot of salted water to a rolling boil. Add 3 cups of uncooked pasta, stirring occasionally to prevent sticking. Cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta and rinse it under cold running water.

While your pasta is cooking, gather a small jar or bowl to mix the dressing. Combine 2 tablespoons of red wine vinegar, 3 tablespoons of olive oil, 1/2 teaspoon of Dijon mustard, and 1 minced clove of garlic. Add 1 teaspoon of chopped fresh parsley, 1/2 teaspoon of dried oregano, and 1 teaspoon of brown sugar. Shake or whisk until fully combined and smooth.

Next, prepare your vibrant vegetables. Chop 1 red bell pepper, 1 green bell pepper, and 1 small red onion into bite-sized pieces. Slice 3 mini cucumbers and halve 1 cup of little tomatoes.

In a large mixing bowl, combine the cooled pasta with the chopped vegetables. Add 1/2 cup of Kalamata olives and 5 ounces of crumbled feta. Gently toss the ingredients together until they are evenly combined.

Once everything is combined, pour the prepared dressing over the pasta and vegetable mixture. Toss gently but thoroughly to ensure every ingredient is coated with the flavorful dressing. Taste and season with salt and pepper to your liking.

For the best flavor experience, let your Easy Greek Pasta Salad sit for at least 20 minutes before serving. You can serve it immediately or chill it for enhanced flavor.