Begin by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking.

In a large mixing bowl, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper. Whisk together until well-emulsified.

Prepare the vegetables by halving the tomatoes, quartering the cucumbers, dicing the red bell pepper, and chopping the red onion. Add all chopped vegetables and olives to the mixing bowl with dressing. Allow to marinate for about 5 minutes.

Transfer cooled pasta into the mixing bowl, gently fold in crumbled feta cheese, and ensure all ingredients are well-coated in the dressing. Adjust seasoning as desired.

Let the Greek Pasta Salad rest for a few minutes before serving in a large bowl. Enjoy immediately or refrigerate for up to 4 days.