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Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat, once the water comes to a boil add in the pasta, cook until al dente, stirring occasionally, then drain and set aside to cool off (reserve a little of the water for later use)
Meanwhile, finely chop the red & green bell pepper, thinly slice the shallot, cut the cherry tomatoes in half, cut the black pitted olives in half and cut the Manchego cheese into small squares
Once the pasta is cool enough to handle, transfer it into a large bowl, along with the Greek yogurt and all the cut vegetables & Manchego cheese, then add in 1 tbsp (15 ml) lemon juice, finely grate in the clove of garlic, add the oregano, parsley and season with sea salt & black pepper, gently mix together until well mixed
Serve chilled or at room temperature, sprinkled with finely chopped fresh parsley, If your pasta salad is too thick, mix in some of the reserved pasta water