1. Cook the Pasta

1. Start by bringing a large pot of salted water to a boil. This will give the pasta a nice salty flavor and prevent it from sticking together.
2. Add the pasta to the boiling water and cook according to the package instructions. You want it to be al dente—tender but still firm to the bite.
3. Once cooked, drain the pasta and rinse it under cold water to cool it down quickly. This stops the cooking process and prevents the pasta from becoming mushy.

2. Prepare the Vegetables

1. While the pasta is cooking, prepare the vegetables.
   • Slice the cucumber thinly and place it in a large bowl.
   • Halve the cherry tomatoes and add them to the bowl.
   • Thinly slice the red onion and add it to the mix.
   • Slice the olives into rings and add them to the bowl as well.
   • Crumble the feta cheese and set it aside in a small bowl.

3. Make the Dressing

1. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper.
2. Taste the dressing and adjust the seasoning if needed. If you prefer it tangier, add a bit more vinegar; if it’s too sharp, add a touch more olive oil.

4. Combine the Pasta and Vegetables

1. Once the pasta is cool, add it to the bowl with the prepared vegetables.
2. Pour the dressing over the pasta and veggie mixture, and gently toss everything together until well combined.
3. If the salad seems a bit dry, add a bit more olive oil or vinegar to reach your desired consistency.

5. Chill and Serve

1. Cover the salad with plastic wrap or aluminum foil and place it in the refrigerator for at least 20 minutes. This allows the flavors to meld together and the salad to chill properly.
2. Before serving, give the salad a quick toss to redistribute the dressing and vegetables.
3. Sprinkle the chopped parsley over the top of the salad as a finishing touch just before serving.

6. Customize to Your Liking

1. This salad is incredibly versatile, so feel free to make adjustments based on what you like or have available:
   • For a protein boost, add grilled chicken, shrimp, or even chickpeas for a vegetarian option.
   • Add more veggies like bell peppers, zucchini, or snap peas for extra crunch and color.
   • Switch up the dressing with a lemon vinaigrette or a tzatziki sauce for a different twist on the classic cucumber salad.