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Preheat your oven to 425˚F.
Cook the macaroni according to the package directions.
In the meantime, place a block of feta in the center of a 9x13 baking dish.
Add tomatoes, roasted red peppers, and olives around the feta cheese; season everything with oregano, thyme, salt, and pepper. Stir the garlic into the tomato mixture.
Drizzle olive oil over the entire dish and gently stir around the tomatoes to coat with the oil.
Bake for 25 to 30 minutes or until the feta is soft and the tomatoes burst. Remove it from the oven.
With the back of a spoon, press down on the block of feta cheese to make it creamy; then gently stir everything together until completely combined.
Stir in the sliced basil and parsley.
Drain the pasta and add it to the feta sauce; stir to combine.
Taste for salt and adjust accordingly. Some feta is saltier, especially the ones sold in brine, so you may or may not need to add more salt.
Garnish the pasta with more basil and parsley, and serve.