Cook the pasta according to package directions until al dente, then drain and rinse with cold water to stop cooking and cool it down.

While the pasta cooks, chop the cherry tomatoes, dice the seeded cucumber, finely dice the red onion, dice the bell pepper, and chop the fresh parsley.

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.

In a large bowl, combine the cooled pasta, chopped cherry tomatoes, diced cucumber, diced red onion, diced bell pepper, and chopped fresh parsley.

Pour the dressing over the pasta and vegetables, then toss gently to ensure everything is evenly coated; serve immediately or chill for later.