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Cook the Pasta: Heat a large pot of water until it reaches a rolling boil. Add salt and pasta; cook according to package instructions until al dente. Drain the pasta, then rinse it under cold water to halt the cooking process. Set aside to cool completely.
Prep the Vegetables: While the pasta is cooking, chop all your vegetables. Cut the cherry tomatoes in half, chop the bell peppers into small pieces, and slice the red onion thinly. Use a paper towel to pat them dry so they don’t dilute the salad.
Whisk the Dressing: In a small bowl, combine olive oil, lemon juice, Dijon mustard, Italian herbs, salt, and pepper. Whisk until the dressing emulsifies.
Combine All Ingredients: In a large mixing bowl, combine the pasta with the vegetables, olives, feta, and parsley. Drizzle the dressing over the salad and toss well to coat everything evenly. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together perfectly.