Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain and rinse briefly under cold water.

Prepare the vegetables

• Halve the cherry tomatoes and dice the cucumber and bell pepper.
• Finely slice the red onion and slice the olives.
• Drain and rinse the chickpeas.

Make the dressing

• Whisk the olive oil, red wine vinegar and Dijon mustard in a bowl.
• Season with oregano, salt and black pepper.

Assemble the salad

• Combine the cooled pasta, vegetables, olives and chickpeas in a large bowl.
• Pour over the dressing and toss well.
• Fold in the crumbled feta and serve.