Boil the pasta: Fill a large pot with water and bring it to a rolling, vigorous boil—you want big, active bubbles that sound like a storm. Add a generous tablespoon of salt (the water should taste like the sea). Tip in the pasta and cook until al dente, about 1-2 minutes less than the packet suggests. The pasta should be tender but still offer a slight, pleasant resistance when you bite into it.

While the pasta cooks, prep the dressing: In a small bowl, combine the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Whisk with a fork until the mixture looks cloudy and well-emulsified. Set it aside for at least 5 minutes—this lets the dried oregano rehydrate and release its flavour into the oil.

Rinse and cool the pasta: Drain the pasta in a colander and immediately run cold water over it until it feels cool to the touch—this stops the cooking and prevents a mushy salad. Shake the colander well to remove excess water, then tip the pasta into a very large mixing bowl.

Dress the pasta while it's still slightly warm: Pour about two-thirds of the dressing over the still-slightly-warm pasta and toss well with tongs. You'll see the oil cling to the ridges of the pasta, making them glossy. This is the moment the pasta absorbs flavour, so don't skip it.

Add the vegetables: Scatter the halved cherry tomatoes, diced cucumber, red bell pepper, sliced red onion, and halved olives over the dressed pasta. Toss gently but thoroughly—you want every piece of vegetable to get a light coating of the dressing. The tomatoes should look bright and juicy, the cucumber crisp and pale green.

Fold in the feta: Add the cubed feta and the remaining dressing. Use a rubber spatula or your hands (clean, of course) to fold everything together very gently. You want the feta to stay in distinct, creamy chunks, not dissolve into the salad. The final bowl should look like a mosaic of colours—deep purple olives, bright red tomatoes, green cucumber, and white feta.

Rest and finish: Cover the bowl with a clean tea towel or cling film and let it sit at room temperature for at least 20 minutes (or up to 30). This rest is where the magic happens—the flavours mingle, the pasta absorbs the dressing, and the feta softens slightly. Just before serving, sprinkle the fresh parsley or basil over the top and give it one last gentle stir.