Cook pasta: Boil pasta in salted water according to package instructions. Drain and rinse under cold water to cool.
Prepare vegetables: While pasta cooks, chop cherry tomatoes, cucumber, red onion, and olives.
Mix salad: In a large bowl, combine cooled pasta and vegetables.
Dress salad: Drizzle with olive oil and lemon juice. Add salt, pepper, and dried oregano to taste. Toss gently to coat evenly.
Chill: Refrigerate for 15–20 minutes to let flavors meld (optional).
Serve: Serve chilled or at room temperature. Garnish with feta or vegan feta if desired.
Enjoy: Perfect as a light meal or side dish for summer gatherings.