Bring a large pot of salted water to a rolling boil. Add 8 ounces of rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Slice 1 cup of Persian cucumbers and halve 1 cup of cherry tomatoes. Thinly slice half a red onion. Place the veggies in a large mixing bowl.

In a small bowl, whisk together ⅓ cup of extra virgin olive oil, 3 tablespoons of fresh lemon juice, 1 teaspoon of dried oregano, and salt and pepper to taste until emulsified.

In the bowl with the vegetables, add the cooled rotini pasta and pour the vinaigrette over. Toss gently until well mixed.

Crumble ½ cup of feta cheese over the salad and sprinkle with chopped fresh parsley. Fold in gently until incorporated.

Let the salad rest for 10-15 minutes to allow flavors to meld. Serve chilled or at room temperature.