Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. This ensures the pasta retains its shape and texture.

Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. This also helps cool the pasta down for the salad.

While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. This adds freshness and crunch to the salad.

Slice the black olives and crumble the feta cheese. Set aside.

In a mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, and dried oregano. Whisking emulsifies the oil and vinegar, creating a smooth dressing.

Season with salt and black pepper to taste. Adjust the seasoning based on your preference.

In a large mixing bowl, combine the cooled pasta, chopped vegetables, olives, feta cheese, parsley, and basil.

Pour the dressing over the pasta salad and toss gently to combine. This ensures every ingredient is coated with the flavorful dressing.

Let the salad sit for about 10 minutes to allow the flavors to meld together. Serve chilled or at room temperature.