Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. The pasta should have a slight bite since it will continue absorbing flavors from the dressing. Drain and rinse with cold water to stop the cooking process and cool it down quickly.

While pasta cooks, dice the cucumber into bite-sized pieces, halve the cherry tomatoes, and thinly slice the red onion. The key is keeping everything roughly the same size so each forkful delivers balanced flavors. Pat the cucumber dry with paper towels to prevent excess moisture from diluting your dressing.

In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, and oregano. Season generously with salt and pepper. Taste and adjust - the dressing should be bright and tangy with a good balance of acid and oil.

In a large serving bowl, combine the cooled pasta, prepared vegetables, olives, and fresh herbs. Pour the dressing over everything and toss gently until well coated. Add the crumbled feta last, folding it in carefully to keep the chunks intact. Let the salad rest for at least 30 minutes before serving to allow flavors to meld together beautifully.