Begin by cooking the pasta according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside to cool.
Prepare the Veggies:
While the pasta is cooling, prepare the vegetables. Slice the cherry tomatoes in half, dice the cucumber, chop the red bell pepper, and thinly slice the red onion. Chop the fresh parsley for a burst of color and flavor.
Assemble the Salad:
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley. Toss everything together to combine.
Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper. Adjust seasoning to taste, adding more salt or lemon juice if needed.
Combine and Toss:
Drizzle the dressing over the pasta and veggie mixture, then toss to coat everything evenly. Sprinkle the crumbled feta cheese on top and give it one final gentle toss.
Chill and Serve:
For best results, cover and refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!
Serving and Storage Tips:
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