Cook the pasta. Bring a large pot of salted water to a rolling boil—you should see vigorous bubbles and feel the steam rising against your face. Add the pasta and cook until al dente, about 8–10 minutes, stirring once midway. The pasta should feel firm at the centre when you bite it, with a slight resistance that tells you it will hold up in the dressing.

Drain and cool the pasta. Pour the pasta into a colander and rinse it under cold running water until the steam stops rising and the pasta feels cool to the touch. Shake the colander firmly to remove excess water—you want the pasta dry so the dressing clings, not slides off.

Prepare the vegetables. While the pasta cools, dice the courgette and bell peppers into small, even cubes. The courgette should feel firm and glossy; the peppers should snap when you cut them. Halve the cherry tomatoes and set them aside—their sweet, acidic aroma will fill the air.

Make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Whisk until the mixture thickens slightly and looks smooth and emulsified—you should see no separation of oil and vinegar, just a pale golden liquid that smells sharp and herbaceous.

Combine the salad. In a large mixing bowl, add the cooled pasta, diced courgette, bell peppers, cherry tomatoes, and olives. Pour the dressing over the top and toss gently with a large spoon or your hands (I find hands work best for even coating). The vegetables should glisten, and the dressing should coat every piece of pasta without pooling at the bottom.

Add the feta and basil. Sprinkle the crumbled feta over the top, then scatter the torn basil leaves. Fold everything together once more with a light touch—you want the feta to stay in distinct, creamy chunks rather than turn into a paste.

Rest the salad. Cover the bowl with cling film or a lid and let it sit at room temperature for at least 1 hour. During this time, the pasta will absorb the dressing, and the flavours will meld together. You will notice the aroma deepening—the garlic and oregano become less sharp and more rounded, and the tomatoes release their juices into the mix.

Finish and serve. Just before serving, give the salad one final gentle stir. Taste a forkful—it should be cool, tangy, and satisfying, with the feta offering a creamy counterpoint to the bright vegetables. If it seems dry, add a drizzle of olive oil and a squeeze of lemon juice. Transfer to a serving bowl and garnish with extra basil leaves.