Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 8–10 minutes. Drain and rinse under cold water.

Chop the cherry tomatoes, dice the cucumbers, slice the red onion, and halve the Kalamata olives. Set aside.

In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, and minced garlic. Season with salt and black pepper.

In a large bowl, combine cooled pasta with prepared vegetables. Pour dressing over and toss to coat.

Gently fold in crumbled feta cheese, parsley, and basil.

Cover and refrigerate for at least 30 minutes before serving.