Bring a large pot of salted water to a boil over high heat.

Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes.

Drain the macaroni in a colander and rinse it under cold water until it cools down and stops steaming.

Set the macaroni aside to drain completely, ensuring it doesn't stick together.

While the pasta cools, prepare the vegetables.

Cut the cherry tomatoes in half and place them in a large mixing bowl.

Dice the cucumber and add it to the mixing bowl with the tomatoes.

Finely chop the red onion and toss it in with the tomatoes and cucumber.

Slice the black olives and mix them with the other ingredients.

Crumble the feta cheese and add it to the mixture.

Once the pasta is fully drained, transfer it into the mixing bowl with the vegetables and feta.

In a separate small bowl, combine the olive oil, red wine vinegar, and Dijon mustard.

Add the dried oregano, salt, and black pepper to the dressing mixture and whisk until well combined.

Pour the dressing over the pasta and vegetables in the large bowl.

Toss everything together gently to ensure even coating.

Chop the fresh parsley and sprinkle it over the salad for a fresh finishing touch.

Give the salad one final toss to incorporate the parsley.

Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve chilled and enjoy!